Pumpkin Risotto with Sage Brown Butter

Ingredients:

2 red kuri squash (or one delica pumpkin)

4 cups parmesan chicken broth (recipe below)

1 small yellow onion, diced 

20 sage leaves 

4 tbsp unsalted butter 

4 tbsp good quality olive oil 

1/2 cup dry white wine 

1 cup carnaroli rice 

Salt 

Freshly cracked black pepper 

To make: 

Preheat oven to 425F (220 C) 

Cut pumpkin in half, scoop out seeds, and cut into quarters. Theres no need to remove skin if using Kuri variety. Place on a large sheet pan, drizzle with 3 tbsp of olive oil, season with salt, and place one sage leaf on top of each pumpkin piece. Cover pan with tin foil and place in oven for 45-50 minutes. The pumpkin should be fork tender but not burnt. Transfer pumpkin to a food processor with 1/2 cup of chicken stock (you may have to do in two batches) and puree until it reaches a smooth consistency. Heat remaining chicken broth on low heat in a medium sauce pan and combine with pumpkin puree. You should have a sweet and savory broth that is  bright orange in color.

In a medium pan, heat 1 tbsp of butter and remaining olive oil on medium-low heat until butter has melted. Add onion and season with salt. Cook until the onion is soft and translucent (but not brown), about 10-12 minutes. Add rice to the onion and let toast, stirring constantly, for 1 minute. Pour white wine into pan and let cook off for about 2 minutes, then begin adding ladles of pumpkin stock. You want to continue stirring your rice to ensure that it doesn’t stick to the bottom of the pan, and keep adding ladles of chicken stock as soon as the rice has absorbed most of the liquid. The heat should be low, and the rice should be cooking slowly. Continue stirring and adding stock for another 15-18 minutes, until the rice is almost fully cooked. At this point, melt remaining butter on medium heat in a sauté pan, then add remaining sage leaves to the pan. You want to gently brown the butter without burning it. Once the butter is a light brown color and has a toasty smell, and the sage leaves have begun to get crisp, pour brown butter into risotto and stir to combine. 

Stir risotto for a few more minutes, until rice is cooked, and garnish with fried sage leaf and fresh black pepper. 

Parmesan Chicken Broth

Ingredients:

3 carrots, sliced in half lengthwise 

2 tbsp black peppercorns 

1 medium sized parmesan rind 

1 head of garlic, sliced in half 

1 large leek, quartered

Large handful of sage leaves 

6 thyme sprigs 

2 shallots, sliced lengthwise 

1 yellow onion, quartered 

2 tbsp coarse salt 

2 celery stalks, halved 

1-2 chicken carcass’

To make:

Place all ingredients in a heavy pot, fill with cold water to the top, and bring to a boil, then turn heat to low and simmer partially covered for as long as possible. About 3-4 hours. Once done, season, let cool and strain.