Pumpkin Sage Risotto

December 4, 2006


There are hordes of wayward young ladies who don’t have family to share a Holiday meal with. Where’s your sense of charity, David? Invite them all over to your pad and start your own Holiday traditions. Start with the oyster cocktail, then a little ceviche and follow it up with this velvety number. Finish the evening with home made ice cream and black ginger cookies. Save your receipts, I think this meal is tax deductible. Serves 4

The stock
If you don’t have all these ingredients, use what you’ve got. The important ones are the apples and the herbs.

3 carrots cut into large chunks
2 apples, cored
1 bulb of garlic separated, but not peeled
12 cups of water, plus more as needed
2medium potatoes cut into 1/4s
3 onions cut into 1/8ths
1/2 bunch of parsley, stems and all
5 sprigs of thyme
2 sprigs of rosemary
20 leaves of sage plus stems
1 tsp coarse sea salt
10 white peppercorns
1 bay leaf
scrapings from the pumpkin

Sautee the onions in 2 Tbs olive oil until translucent. Add the water, turn up the heat to high and add all the vegetables. Bring to a boil, reduce the heat and simmer for 1 hour. Strain the stock, transfer to a smaller pot and simmer for 10 minutes more.

Saute the sage leaves for garnish

1 Tbs butter
13 sage leaves

Heat the butter over medium heat until bubbling. Add the sage leaves and sautee until crisp, about 3 minutes per side.


Saute the pumpkin

1/2 small cheese pumpkin (save the rest for soup) or 1 medium butternut squash
2 Tbs butter
1 clove garlic, finely chopped
pinch of fresh or dried cayenne pepper, deseeded (easy here, it shouldn’t be spicy)
1/2 cup dry white wine like a French Chardonnay or a New Zealand Sauvignon Blanc
1/2 cup stock
3 sage leaves
pinch of salt

Peel and clean the pumpkin, reserving the scrapings for the stock. Cut the pumpkin into small cubes. Saute the garlic on low heat for about 2 minutes. Add the pepper and saute for a minute more. Add the cubed pumpkin and saute for 2 minutes more. Add the white wine and the sage, simmer and reduce slightly, about 2 minutes. Add the stock and the salt and simmer until the pumpkin is tender, but not too soft.

Stir the risotto

4 shallots minced
1-1/2 cup of carnaroli or arborio rice
1/2 cup dry white wine
5 cups of stock
2 Tbs olive oil
10 sage leaves, chopped
Sauteed pumpkin from above
1/2 grated Parmigiano
salt to taste

Saute the shallots in olive oil until translucent. Add the rice, stir to coat and saute for 2 minutes. Add the wine and cook uncovered, stirring often until liquid is reduced by half. Add 1/2 cup of stock and continue the process for about 20 minutes until the risotto is almost al dente. Add the pumpkin, the chopped sage and cook for a few minutes more adding stock as necessary. The risotto should be firm, not soft. Stir in the cheese, garnish with crisp sage leaves and serve immediately. If it’s a particularly lovely Holiday, stir in 1/2 cup heavy cream before you stir in the cheese. Serve with prosecco.


One Response to “Pumpkin Sage Risotto”

  1. […] cream hot out of the iron. In the morning, top them with warm mango syrup. After New Sashimi and Pumkin Sage Risotto, top them with Coconut Gelato and lick her plate […]

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