Pumpkin and Grana Padano risotto with foie gras and fresh thyme

Pumpkin and Grana Padano risotto with foie gras and fresh thyme
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Details

. Difficulty: Medium . Doses: 4 people . Variety: Rice

Ingredients

1 pumpkin, 1 to 1,5 kg (if unavailable use acorn squash)
100 g unsalted butter
1 small shallot, finely chopped
1 tsp sea salt
1 tsp freshly ground pepper
350 g Carnaroli rice
1,5 l hot chicken stock
100 g Grana Padano cheese, grated
220 g (4 pieces, around 55g each) foie gras
1 tbsp saba (or balsamic vinegar)
1/2 tbsp toasted pumpkin-seed oil
sunflower-seeds
4-6 sprigs of fresh thyme

Preparation

Cut the pumpkin in half and remove the seeds and membranes. With a vegetable peeler or pairing knife, peel the dark orange skin of the pumpkin. Cut the flesh into 1/4 inch (1cm) cubes. Set about 1 cup of pumpkin cubes aside. Blanch remaining diced pumpkin for 3-4 minutes or until tender. Puree and put aside.Heat 75 g of butter on medium heat in a deep, heavy-bottomed pan. Sauté shallot until translucent and add the diced raw pumpkin, salt and pepper. Cook for 2 minutes. Add the rice and cook for one minute, stirring constantly. Slowly begin adding the hot stock, one ladle at a time, being sure to stir well, adding more only when previous liquid has beenabsorbed . Do not let the risotto boil.When the risotto is tender to the bite, after 20-25 minutes or so, and all the broth has been added and absorbed, stir in 1/2 cup pumpkin puree, 75 g of the Grana Padano cheese and the remaining butter. Season foie gras with salt and pepper. In a hot pan, sear each slice, about 2 minutes each side. Divide the risotto on warm plates, place the foie gras on top and drizzle with 2-3 drops of saba or balsamic vinegar. Garnish the plate with an additional 5-6 drops of saba or balsamic vinegar and the pumpkin-seed oil. Sprinkle with the remaining Grana Padano cheese and the sunflower seeds. Place a fresh thyme sprig on top and serve immediately.
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