Pumpkin Arancini With Blue Cheese Fondue And Port Wine Syrup

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Tyler Florence
Nutrition per serving    (USDA % daily values)
CAL
1001
FAT
115%
CHOL
47%
SOD
51%

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Ingredients for 4 servings

1 small pumpkin

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 cups Arborio rice

1/4 cup shallots, diced

1 cup dry white wine

1 quart low-sodium chicken stock, heated

1/2 stick unsalted butter

1/2 cup grated Parmesan cheese

1 cup rice flour

Parsley leaves for garnish

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cups crumbled blue cheese

1/2 teaspoon freshly grated nutmeg

1/2 cup port wine

Preparation

1.

Pumpkin Risotto:

2.

Pre-heat oven to 350 degrees F. Split pumpkin and scoop seeds out. Drizzle with olive oil, season with salt and pepper then roast in oven for 25-30 minutes until tender. Puree in a food processor.

3.

Place a large pot over medium heat and add a 3-count of olive oil. Add shallots and cook for 5 minutes, until soft. Stir in the rice making sure to coat all the grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock at time. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. Add water if you use all the stock. Season with salt and pepper; stir in butter and parmesan. Gently fold in roasted pumpkin puree and give it a final taste and seasoning. Spread out the risotto on a flat tray to cool in the refrigerator.

4.

Once the risotto is completely cooled you can make the arancini. Roll into small bite-size balls, dredge lightly in seasoned rice flour and fry in hot 350 degree F oil. Drain on a paper towel and season with salt. Fry parsley leaves to use for a garnish. Serve with Blue Cheese Fondue and Port Wine Syrup.

5.

BLUE CHEESE FONDUE:

6.

Make a roux, by combing butter and flour in a pot over low heat. Heat milk then add hot milk to roux 1 cup at a time to ensure no lumps. Bring to a boil, cook for 10 minutes, add nutmeg, fold in blue cheese and season. Set aside and keep warm until ready to serve.

7.

PORT WINE SYRUP:

8.

Set port wine in a small sauce pan over medium heat and reduce until thick and syrupy – about 5-7 minutes.

View instructions at
Tyler Florence

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