Pumpkin And Sage Risotto With White Truffle

Pumpkin And Sage Risotto With White Truffle Oil

This creamy and comforting dish combines the rich flavors of pumpkin and sage with the luxurious aroma of white truffle oil, making it a perfect autumn meal.
Ingredients:
1 cup Arborio rice
1/2 cup canned pumpkin puree
4 cups vegetable broth, kept warm
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
2 tablespoons white truffle olive oil
2 tablespoons Butter olive oil, or mushroom sage olive oil
2 tablespoons fresh sage leaves, chopped
Salt and black pepper, to taste
Grated Parmesan cheese, for garnish (optional)

Toasted pumpkin seeds for garnish (optional)
Directions:
In a large saucepan, heat the White Truffle Olive Oil and Butter Olive Oil over medium heat.  Add the chopped onion and cook until it becomes translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds.

Add the Arborio rice to the saucepan and stir to coat the rice with the oils, onions, and garlic. Toast the rice for about 2 minutes until it becomes slightly translucent at the edges.

Pour in the white wine and cook until it's mostly absorbed by the rice, stirring constantly.

Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir continuously and allow the liquid to be mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente, which should take about 18-20 minutes.

About halfway through the cooking process, stir in the canned pumpkin puree and chopped sage leaves. This will infuse the risotto with a lovely pumpkin and sage flavor.

Season the risotto with salt and black pepper to taste.

Once the risotto is cooked to your desired consistency, remove it from heat.

Drizzle White Truffle Olive Oil over the risotto and gently fold it in to incorporate the luxurious truffle aroma.

Serve the Pumpkin and Sage Risotto hot, garnished with grated Parmesan cheese if desired.   Enjoy!

Fall One Pot Meal

Fall One Pot Meal

Ingredients:

4 oz. bacon, cut into ¼-in. cubes
8 oz. baby bella mushrooms, cut into ½-in. wedges
1 tsp. fresh thyme leaves
8 bone-in chicken thighs (about 2 lbs.), skin on
½ tsp. kosher salt
½ tsp. freshly ground black pepper
3 Tbs. sunflower oil
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
½ cup (4 oz.) dry white wine
1 cup (8 oz.) chicken stock
10 fresh sage leaves, tough center rib removed, leaves coarsely chopped
1 cup farro
2 cups ½-in. cubes butternut squash
½ medium cauliflower, outer leaves removed, cut into 2-in. florets
¼ cup tightly packed coarsely chopped fresh flat-leaf parsley, for garnish

Directions:
Heat an 11-in, skillet over medium heat. When hot, add the bacon. Once the fat starts to render, add the mushrooms and thyme. Cook for 4 to 5 minutes, until the mushrooms begin to brown. Transfer the bacon and mushrooms to a bowl and set aside.

Sprinkle the chicken thighs with salt and pepper. Add the oil to the skillet and swirl around. Then add the chicken, skin-side down. Cook on all sides for 6 to 8 minutes, until browned. Transfer the chicken to a plate.

Add the onions and garlic to the skillet and cook until translucent, 3 to 4 minutes. Pour in the wine and reduce by half. To the skillet, add the stock, sage, farro, and the chicken and any accumulated juices, and cover. Reduce heat to medium-low and cook for 12 to 14 minutes. Then add the squash and cauliflower and cook until the veggies are fork tender, 14 to 16 minutes. Stir in the reserved mushrooms and bacon. Garnish with parsley and serve.     Makes 4 servings

Pro Tip:

You can substitute the sunflower oil with any other neutral oil, such as grapeseed or canola.

Add coarsely chopped toasted hazelnuts for an extra crunch.