Mario Medina and David Garrido from Dine located in the Radisson Hotel show how to make a fun fall dish.
The pumpkin spice latte risotto recipe from Medina and Garrido is as follows:
4 c Arborio rice, par cooked 90 %
2 c Pumpkin puree (recipe for puree is below)
4 T Mascarpone
4 T Butter
½ c Vegetable stock
2 c pumpkin, medium dice, roasted for 20 min @ 300 degrees
Nutmeg to taste
Salt to taste
1 pinch Espresso coffee
In a medium sauce pan heat risotto over low heat, add pumpkin puree and stir constantly till rice is creamy and fully cooked, use vegetable stock to adjust the consistency or to finish cooking. It should be creamy and soft.
Finish with mascarpone and butter and stir well till fully incorporated.
Season with salt and sprinkle grated nutmeg and espresso coffee over risotto.
The recipe for pumpkin puree is as follows:
1 each Clove
1 each Bay leaf
1 each Cinnamon stick
1/4 tsp Star anise
¼ tsp Nutmeg
5 Sage leaves
1 sprig of Thyme
4 c pumpkin, large dice
4 c Milk, whole
Salt To taste
In a sache (cooking cloth) put clove, bay leaf, cinnamon stick, star anise, nutmeg, sage and thyme and tie.
Combine sache, pumpkin and milk in a pot and cook at medium heat, till the pumpkin is done for about 15 minutes.
Strain pumpkin and puree till smooth. Discard the milk and the sache.
Season with salt. Set aside and keep warm for risotto.