KABOCHA RISOTTO
Eric Kim | Kitchen Supervisor | Embassy Suites Portland
Ingredients
4 tbs Minced Onion 1 Yellow Onioon
1 Kabocha Squash 1 pack Arborio Rice 1 cup White Wine 4 qt Water 4 tbs Veg Stock Paste 1/2 c Heavy Cream 1/4 c Parmesan Cheese 2oz Olive Oil 1 Rosemry Spring Garnish: Charred Onion, Creme Fraiche, Fresh Dill, Frozen Peas Choice of Protein: Scallops reccommended
Instructions
Cut onion into small dice. Cut kabocha in half, take out seeds and peel until almost no greens. Leave 2 cups of kabocha into small-medium dice, and large dice rest of squash. 1. 2. Pour water in a pot and add veg paste. Bring it up to boil then let it simmer on low heat. Heat up pan, add large diced squash, salt, pepper and rosemary spring. Sauté for about 15 min with medium high heat, until cooked through. Discard rosemary. 3. 4. Put it in a blender, start slowly and speed up as you go. Adding water as needed until smooth puree texture. Add oil in a pan along with onions and garlic, sauté until onions are translucent, garlic until golden brown. Add 2 cups of small diced squash, cook lightly. 5. Add rice and toast lightly. Pour wine to deglaze then reduce. When wine evaporates, put in squash puree and cook for couple of minutes. 6. Keep adding veg stock with ladle little bit at a time until it’s about 80% cooked (taste as you go, season if needed and really look for that al dente texture). 7. 8. Take it off the sheet tray, spread it out and cool in fridge right away. For each portion (about 1c of Risotto) add cream to loosen it up and bring it to a boil, add cheese when it’s almost done. 9. Dry your protein with paper towels, season while heating up pan. Gently sear both sides and make sure to cook all the way. 10. 11. Plate in order of risotto, protein, charred onion, frozen peas, drizzle of creme fraiche, finish with fresh dill.
Atrium Hospitality | Food & Beverage
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