WILD MUSHROOM AND PUMPKIN RISOTTO
Steps:
- In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add five spice and honey. Add 1/2 cup stock and stir. Pumpkin will absorb the stock and end up al dente. Add more stock if needed but do not over cook it. Add back the mushrooms and the risotto. Heat thoroughly and garnish with truffle oil and shiitake chips.
- In a fryer at 375 degrees, fry shiitakes until brown. Drain well and salt.;
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Umer Zahid
[email protected]I'm not a big fan of pumpkin, but I thought I'd give this recipe a try. I was pleasantly surprised! The pumpkin flavor was subtle, and the mushrooms and cheese really balanced it out. I'll definitely be making this again.
Md Sumon Sorkar
[email protected]This risotto was delicious! The pumpkin and mushrooms were cooked perfectly, and the arborio rice was creamy and al dente. I would definitely make this again.
Esther Noah
[email protected]I've made this risotto several times now, and it's always a hit. It's a great way to use up leftover pumpkin puree, and the wild mushrooms add a delicious depth of flavor. I would definitely recommend this recipe.
DZ CODz
[email protected]This risotto was a bit time-consuming to make, but it was definitely worth the effort. The flavors of the mushrooms and pumpkin were amazing, and the creamy texture was perfect. I would definitely make this again for a special occasion.
Pan Ei Zin
[email protected]I'm a vegetarian, so I was excited to try this mushroom and pumpkin risotto. It was delicious! The mushrooms and pumpkin were cooked perfectly, and the arborio rice was creamy and al dente. I would definitely make this again.
Dorian Le Roux
[email protected]This risotto was easy to make and very delicious. I used a variety of wild mushrooms, and the flavor was amazing. I would definitely make this again.
Sidratul Muntaha
[email protected]I made this risotto for a dinner party, and it was a huge hit! Everyone loved the combination of flavors and textures. I would definitely recommend this recipe for a special occasion.
Sonam Yangchen
[email protected]This risotto was a bit too rich for my taste, but it was still very good. I think I would use less butter and cream next time. The mushrooms and pumpkin were cooked perfectly, and the arborio rice was creamy and al dente.
Abad Abad
[email protected]I'm not a huge fan of pumpkin, but I thought I'd give this recipe a try. I was pleasantly surprised! The pumpkin flavor was subtle, and the mushrooms and cheese really balanced it out. I'll definitely be making this again.
billi 69
[email protected]This risotto was amazing! The pumpkin and mushrooms were so flavorful, and the creamy texture was perfect. I would definitely make this again.
Angel Musa
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The wild mushrooms and pumpkin gave the risotto a unique and delicious flavor. I also appreciated that the recipe was relatively easy to follow. I'll definitely be making t
estee de waal
[email protected]I've made this risotto several times now, and it's always a hit. I love the combination of mushrooms and pumpkin, and the arborio rice cooks up perfectly every time. It's a bit time-consuming to make, but it's definitely worth the effort.
Oyekanmi Daniel
[email protected]This wild mushroom and pumpkin risotto was an absolute delight! The flavors of the mushrooms and pumpkin blended perfectly, and the creamy texture was simply divine. I followed the recipe exactly, and it turned out beautifully. I highly recommend thi