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
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Meyer Lemon Risotto Balls with Parmesan and Mascarpone
Edible Flower Confetti
Crispy on the outside – warm, creamy, cheesy, and lemony on the inside – these little risotto balls (arancini in Italian) are simply irresistible. And if the texture and flavor aren’t enough to make you swoon, I’m dressing them up with pretty flower petal confetti and lacy Parmigiano-Reggiano. Serve them with your favorite Italian white wine and enjoy happy hour!
Meyer Lemon Risotto Recipe
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Carrot, Cumin, Vodka, Creme Fraiche
Parmesan, Nasturtium Blossom
I just happened to be thinking about making risotto while reading the Proud Italian Cook’s fabulous new ebook, Italian Sauces My Way (highly recommended and available here). In her book, my friend Marie has a recipe for Vodka Cream Sauce which she recommends spooned over steamed mussels, ravioli, gnocchi, or the classic penne pasta. It’s not a complicated sauce but the vodka makes it fancy, taking her delicious basic marinara to another level. Anyway, her wonderful sauce got me thinking about pairing vodka and risotto.
Other than tomato, what vegetable would pair well with vodka? Beet, celery, and carrot all sounded right. I decided to make the first trial with carrot. I added a kiss of cumin and a some creme fraiche for the creamy element. The color was so incredibly lovely, I didn’t want to detract from it. So the dish was finished with a nasturtium flower from the garden, keeping that monochromatic look.
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Spinach Mushroom Risotto with Toasted Pecans
Chiffonade of Fresh Spinach Garnish
Combining two favorite risotto dishes – spinach risotto and mushroom risotto, into one – and adding toasted pecans plus an unexpected garnish of fresh spinach ribbons equals one bright and satisfying vegetarian meal. Crunchy toasted pecans contrast the creamy risotto, earthy caramelized mushrooms complement tender wilted baby spinach. A sprinkle of Parmesan and glass of wine were the only accompaniments.
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Cocktail Hour @ Ciao Fiore!
Meyer Lemon Arancini, Flower Petal Confetti, Parmesan
It’s cocktail hour at Ciao Fiore! Meyer Lemon Risotto left over from the previous night’s service is formed into balls, coated with panko bread crumbs, and fried in canola oil. We need to watch our food costs so here we transform the day-old risotto into a delightful bar appetizer. Finely grated Parmigiano-Reggiano and a sprinkling of flower petal confetti make the presentation pop!
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Meyer Lemon & Pink Rose Petal Risotto
Edible flowers are so darn pretty, it is easy to use them to garnish the plate and call it good. No complaints. But for this challenge I wanted to incorporate the flowers into my dishes so as to marry the flavors and colors, to create a synergy where all the elements of the dish are enhanced.
Lemon trees and rose bushes thrive side-by-side in the garden. The colors yellow and pink make a delightful pair. And the aromas of citrus plus floral make for a heady perfume. And so Meyer Lemon & Pink Rose Petal Risotto was born. A hint of rose water plus a chiffonade of “passionate kisses” rose petals transform this creamy citrus risotto into a blissful dish.
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Sushi Rice with Rosé & Sautéed Shrimp
Flavored with Thai Basil, Shiso, and Yuzu
Chiffonade of Shiso Garnish
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