GRAINS
PORCINI, PORTOBELLO AND SWISS BROWN MUSHROOMS GUARANTEE A SUPERSTAR SAUCE THAT ELEVATES THIS SIMPLE, HEART-WARMING DISH
THIS SUNSHINE-YELLOW PUMPKIN RISOTTO IS THE PERFECT ANTIDOTE TO CHILLY WINTER EVENINGS, WITH HOMEMADE RICOTTA ADDING A LIGHT AND CREAMY FINISH
PUMPKIN, CORN & WHEY RISOTTO
SERVES 4
If you’re making your own ricotta, you will have this by-product which is the whey. It has loads of flavour and is perfect for a vegetarian risotto. You will need a kitchen thermometer for this recipe.
50g unsalted butter
2 tbs extra virgin olive oil
1 onion, finely chopped
1½ cups (300g) arborio rice
300g butternut pumpkin, peeled, seeds removed, cut into 2cm pieces
½ cup (125ml) white wine
4 cups (1L) vegetable stock or whey from the ricotta, warmed
1 corn cob, kernels sliced
50g finely grated parmesan, plus extra to serve
Finely grated zest of 1 lemon
1 tbs chopped flat-leaf parsley leaves
Lemon thyme-infused ricotta (recipe follows), drained, crumbled (reserve whey if using in place of stock)
LEMON THYME INFUSED RICOTTA
8 cups (2L) unhomogenised milk
2 small lemon thyme sprigs
¼ cup (60ml) lemon juice
For the infused ricotta, place the milk and lemon thyme in a large saucepan and heat over medium-high heat until 85°-95°C. Remove from heat. Gently stir in the lemon juice. Cover with a clean tea towel and stand for 30 minutes for the curds to form.
Carefully strain curd through a muslin-lined colander over a bowl to collect the whey. Place curd and whey in separate airtight containers and chill until cool.
Heat butter and oil in a large heavy-based saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 4-5 minutes until the onion is softened. Stir in the rice and pumpkin, and cook for 1-2 minutes until rice is coated in butter mixture. Add the wine and cook, stirring constantly, for 1 minute or until reduced by half. Gradually add the stock, 1 ladle at a time, stirring between each addition, and cook for 22 minutes or until rice is al dente. Stir in the corn and cook for 3-4 minutes until tender. Stir in the parmesan and lemon zest.
