Pumpkin & Feta Risotto

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Pumpkin and feta risotto is a lot easier to prepare right at home than you might suspect. Make pumpkin and feta risotto with help from one of the most talented and dedicated chefs in Manhattan in this free video clip.

Part of the Video Series: Delectable Dishes
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Video Transcript

Hello, I'm Jason Tilmann, Executive Chef at Triomphe Restaurant here in the Iroquois Hotel on 44th Street in New York City. Today, we're going to be making a pumpkin and feta cheese risotto. Risotto is just a method of cooking arborio rice. And what we've done with this arborio rice is we sauteed it with a little bit of onion, white wine and chicken stock until it's almost halfway cooked. And what we do, we do this because in the restaurant, arborio rice usually takes about a half hour to cook. So, you can do it altogether, start to finish and finish the whole thing. But, what we've done is we went ahead and par cook our arborio rice. We're going to add our pumpkin and our feta cheese. We have a little bit of brunoise veggies which are really small, fine cut leeks, celery and carrots to add some color and some texture. And we're going to finish it with some Parmesan cheese and butter. Okay. So, what we're going to do now is we're going to go ahead and add a little bit of chicken stock to our sautee pan. We have our chicken stock and we're going to add our arborio rice. Now, we're going to make one, two portions. Alright. We're going to use about two portions, okay, which is this is about I'd say a cup and a half of par cook par cook arborio rice. Alright. And that method of cooking arborio is hot pan, liquid absorbs into the rice and slowly keep adding more liquid to it so it starts to get creamy. Okay. Now, we're going to add our pumpkin. That pumpkin has been cubed and blanched. Nice. Then, we're going to add those brunoise veggies that we spoke about to add some color and some more texture. We're going to add a little bit of salt and pepper. So, salt and pepper. Look at that, look at that, that looks so nice and yummy. Okay. And we're going to continue to cook this until it gets to the texture that we want. That, we want our arborio rice to be al dente, but not completely mush. See how it still has some body? We're going to add one more little ladle of chicken stock, okay, and I think by the time that the rice absorbs this ladle of chicken stock, then I think we can probably go ahead and finish with our, rest of our ingredients. Okay. See how it starts to get nice and creamy? That's exactly what we want. Alright. So, now, we're going to go ahead and add some of our crumbled feta cheese. Oh, look at that. Crumbled feta cheese. We're going to add Parmesan cheese and we're going to add some nice, a nice piece of butter. And that butter is going to really kind of help it with that creamy side. It's going to make it nice and creamy. We're going to pull it off the fire. Once we pull it off the fire, we're going to go ahead and melt everything together. Okay. Stir it. Once that, look at how it starts to get nice and creamy. Oh, look at that, that's beautiful. Okay. We're going to go ahead and add some fresh herbs. Now, we're using chives today, if you don't have chives, you could use parsley, you can use thyme, you can use rosemary. Alright. And then, we're going to go ahead and put this in our plate. Look at this beautiful, we're going to go ahead and plate it. You can see those wonderful nice cubes of the, of pumpkin and you see the nice cubes of feta cheese; that's so beautiful. Now, you can see it's not soupy, it has some texture to it. It sits up. It holds its body. You don't want it to be like a complete soup that's going to be running and all, and just mush. Alright. We're going to finish with a little bit of the Parmesan cheese. We're going to put some of that crumbled feta cheese on top. Oh, look at that, that's so nice. Oh. We're going to add a, a few more of those herb like we talked about, some chives and then, I'm going to put a little piece of micro-greens on top. This is our pumpkin and feta cheese risotto.


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