Smoky Pumpkin Risotto with Burrata
Crumbled Fried Sage
Happy Halloween! The culinary SORCERESS has a real TREAT to share in the SPIRIT of the holiday…a SMOKY creamy pumpkin risotto in which she BURIES a MONSTROUS wedge of burrata. This TRICK she learned from gastronomic WIZARD two-star Michelin chef Julian Serrano. He SUBMERGES burrata under his BLOOD-RED Risotto Al Vino Rosso at restaurant Lago in Las Vegas.
BEWARE, this dish is only for those with a GHOULISH ATTRACTION to fresh mozzarella cheese stuffed with heavy cream, aka burrata. Topped with crumbled fried sage, it is a BEWITCHING seasonal risotto and so FRIGHTFULLY good.
Smoky Pumpkin Risotto Recipe
- 5 c. vegetable or chicken broth
- 1 T. olive oil
- 1/2 c. onion, fine dice
- 1 c. arborio rice
- 1/2 c. dry vermouth
- 1 c. pumpkin puree
- 2 T. unsalted butter
- 1/2 t. smoked paprika
- 1/2 t. sweet paprika
- salt and fresh ground pepper
In one pot, bring broth to a simmer. In another heavy-bottomed sauce pan, heat olive oil over medium-high heat. Add onion and cook until it becomes a very light golden color. Add rice and stir to coat all the grains. Add vermouth and cook until almost but not completely evaporated. Then turn down the heat and add the broth, one ladle at a time, constantly stirring as the rice absorbs the liquid until it becomes tender and creamy yet still a bit al dente. All 5 cups of broth may not be needed. Stir in pumpkin, then butter and paprika, then season to taste with salt and pepper.
- whole fresh sage leaves
Meanwhile fry whole sage leaves in butter until crisp, about one minute. Reserve on paper towels. Crumble the leaves by hand.
- 1/2 lb. burrata (high-quality)
Smoky Pumpkin Risotto with Burrata made the cut for the Thanksgiving buffet this year. In addition to the seasonal color and flavors, preparation employs only the top of the stove, on a day when the oven is especially crowded. Guests are in for a real TREAT.
Good sport, McIntosh, dresses up in a French costume for Halloween, in spite of his Irish lineage.
“Ooh la la, Bostons rule,” Mac says, “On this day only you can call me by my French name, Macaron.
But let’s be clear, I’m not a Frenchie.”
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13 thoughts on “Pumpkin Risotto with Burrata, Fried Sage”
I’ll take this ghoulish treat any day. I’d love to sink my teeth into that risotto and find a melting piece of burrata. Wonderful idea.
Linda – you, of everyone, know risotto. It makes me so happy that you like this one!
Julian Serrano in Vegas was my inspiration. Seriously rocks.