Posts Tagged ‘autumn’

Wanting to Squeeze In Some Autumn Fun before the Chicago Cold Set’s In? Here’s Our List of Local Festivities!

Montarra: Chef Dave’s Autumn Risotto

Montarra’s Autumn Risotto
Ingredients:

  • 10 to 12 c homemade chicken broth
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 med onion, chopped (about 1 1/2 c)
  • 1 tbsp minced fresh garlic
  • 1 c fresh pumpkin, 1/3” in dice
  • 4 oz shitake mushrooms
  • 2 1/2 c aborio rice
  • 3/4 c dry white wine
  • About 1/2 tsp sea salt
  • 1/2 c freshly grated parmiggiano regiano cheese, plus more for serving
  • 1/2 tsp freshly ground black pepper
  • 1/4 c chopped flat-leaf parsley
  • 1 bunch asparagus tips bias cut ¼” (remove woody ends first)
  • 2 oz boursin cheese
  • 2 oz fresh black truffle butter or 1 tbsp truffle oil

Preparation:
Bring chicken broth to a simmer in a medium pot. Keep at a simmer, covered, over low heat.

2. Heat the olive oil and unsalted butter over medium heat in a heavy-bottomed, 8-quart pot.

2. Heat olive oil and unsalted butter over medium heat in heavy-bottomed, 8-quart pot.

3. Add onions.

3. Add onions.

4. Add garlic.

4. Add garlic.

5. Saute, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes.

5. Saute, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes.

6. Add pumpkin.

6. Add pumpkin.

7. Add mushrooms.

7. Add mushrooms.

8. Saute for 8 minutes more.

8. Saute for 8 minutes more.

9. Add rice and saute, stirring constantly, until the edges of the grains look translucent, about 5 minutes.

9. Add rice and saute, stirring constantly, until the edges of the grains look translucent, about 5 minutes.

10. Add wine and 1/2 tsp salt, and cook, stirring, until wine is completely absorbed by rice.

10. Add wine and 1/2 tsp salt, and cook, stirring, until wine is completely absorbed by rice.

11. Add about 1/2 c hot broth to rice, and cook, stirring constantly, until broth is completely absorbed by rice. Reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 c at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite. (15-30 min; you will have broth left over.) Keep rice at a constant simmer.

11. Add about 1/2 c hot broth to rice, and cook, stirring constantly, until broth is completely absorbed by rice.

12.

12.  Reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 c at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite. (15 to 30 min; you will have broth left over.) Keep rice at a constant simmer.

13. Remove rice from heat, and stir in asparagus, butter, boursin...

13. Remove rice from heat, and stir in asparagus, butter,…

14. boursin, truffle butter...

14. boursin, truffle butter,…

15. parmiggiano and sea salt to taste. For a looser risotto, stirn in 1 to 2 c remaining broth.

15. parmiggiano and sea salt to taste.

16.

16. For a looser risotto, stir in 1 to 2 c of remaining broth.

Montarra's Chef Dave hopes you enjoy!

Montarra’s Chef Dave hopes you enjoy!

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