Patrick O’Connell’s Pumpkin Risotto with Chanterelles and Apples

Ingredients

• 1 T. minced garlic
• 3 T. minced shallot
• 1 lb Carnaroli or Arborio rice
• Whole butter as needed
• 1 bottle white wine
• Chicken stock as needed
• 1 whole seeded kuri squash, diced into large chunks
• ¼ lb butter
• 3 T. sherry vinegar
• 4 T. pure maple syrup
• 1 small bunch fresh thyme
• 1 T. fennel seed
• 1 T. whole clove
• Salt as needed
• Water as needed
• 1 c. cleaned and sliced fresh chanterelles
• 30 each small parisian kuri squash (blanched)
• 30 each small parisian apple (Granny Smith)
• 1 T. minced candied ginger
• Fresh grated nutmeg to taste
• Ground white pepper to taste
• Grated parmesan as needed
• Calvados as needed
• Brown butter toasted pecans as needed
• Micro greens as needed (radish, kale, tatsoi etc.)