Gordon Ramsays Pumpkin Risotto With Roasted Mushrooms Recipes

GORDON RAMSAY'S PUMPKIN RISOTTO WITH ROASTED MUSHROOMS

Steps:

• Roughly chop pumpkin into small pieces. Sweat in a sauté pan with whole butter until soft. Transfer to a food processor and puree until smooth. Return to a sauté pan and simmer until the liquid is dissolved and the puree is dry.
• For the Risotto.4 cups risotto rice, 6 quarts vegetable stock or salted water, 2 cups mixed mushrooms, cooked.
• Bring half the stock to a boil and season with salt. Boil the rice for 6 minutes or until al dente. Strain and transfer to a baking tray and cool.
• To Finish. Cooked risotto rice. The remaining vegetable stock or salted water, Pumpkin Puree, 2 shallots minced, 1/2 tbsp chopped garlic, 2 oz white wine,2 tbsp mascarpone cheese,2 tbsp shredded parmesan cheese,-1/2 cup cooked mushrooms, Salt and pepper, Olive oil for sautéing.
• Sweat the garlic and shallots with olive oil. Add white wine and reduce until almost dry. Add risotto rice and in small amounts add stock until rice is cooked. Finish with the pumpkin puree, mascarpone, cooked mushrooms and season with salt and pepper. Garnish with parmesan cheese.
• *can substitute w/ butternut squash if necessary.

RISOTTO OF PUMPKIN WITH ROCKET AND PARMESAN

Steps:

• First, make the pumpkin puree by sweating down the roughly chopped pumpkin in a little olive oil and butter, until it breaks down completely.
• Puree this in a liquidizer and leave until finishing the risotto.
• Wash the rice in cold water and strain off.
• Combine 250ml of chicken stock with 250ml water and season to taste with salt and pepper. Warm the mixture.
• Add risotto to the liquid mixture and blanch for 7 minutes.
• Drain this off and place on a tray to cool down.
• Pan fry the 1cm cubes of pumpkin in a little butter and olive oil until nicely browned and softened.
• To finish the risotto place the rice in a shallow pan and just cover with remaining chicken stock.
• Bring to the boil quickly and cook until nearly all of the stock has evaporated.
• Taste the risotto to see if its cooked, then add the pumpkin puree, sautéed pumpkin dices, rocket, Parmesan, 25g of butter and salt and pepper.
• Mix well, taste for seasoning, adjust and serve.

PUMPKIN AND PANCETTA RISOTTO

Steps:

• Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside. Heat the stock to a gentle simmer in a saucepan.
• In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down.
• Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually adding the stock, until the rice grains are just tender and the risotto is creamy. The whole process should take about 15 minutes.
• About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan.