Pumpkin Risotto with Burrata, Fried Sage

Pumpkin Risotto Stuffed with Burrata, Fried Sage

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

Smoky Pumpkin Risotto Stuffed with Burrata, Crumbled Fried Sage

Pumpkin Risotto Stuffed with Burrata, Fried Sage

  • 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
  • butter

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)
Ladle hot risotto into warm serving bowl(s). Place a wedge of burrata in the middle of the risotto. Top with crumbled fried sage.

Smoky Pumpkin Risotto Stuffed with Burrata, Crumbled Fried Sage

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.

Boston Terrier Masquerades as French Bulldog

Boston Terrier Masquerades as French Bulldog
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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#FallFest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite autumn dishes. You might enjoy taking a peek at other HALLOWEEN recipes from some fabulous bloggers below… and be sure to follow our very popular Pinterest Board with over 325,000 followers called Let’s Pull Up A Chair!

Smoky Pumpkin Risotto Stuffed with Burrata, Crumbled Fried Sage

Food Network


The Hungry Traveler: Halloween Spiderweb Brownies
Devour: 6 Halloween Movie and Food Pairings for a Spooktacular Party
Creative Culinary: The Black Goblin – Tequila, Coffee Liqueur and Cream
TasteBook: Pan de Muertos (Day of the Dead Bread)
Domesticate Me: Pumpkin Spice Rice Krispie Treat Bites
Elephants and the Coconut Trees: Pumpkin Brain Pasta Halloween Special
Napa Farmhouse 1885: Curried Pumpkin & Apple Chowder
Red or Green: Pasta with Cilantro, Jalapeno & Pinenuts
Swing Eats: Trick or Treat, Spaghetti or Squash? Both!
Feed Me Phoebe: Blood Orange White Sangria with Pomegranate
Taste with the Eyes: Pumpkin Risotto Stuffed with Burrata, Fried Sage
Healthy Eats: 5 Ways to Host a Healthier Halloween Party
Weelicious: Deviled Egg Spiders

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