71 N San Pedro Street San Jose, CA 95110 Downtown San Jose San Pedro Square
Make your next event your best event!		Current RecipesPast Recipes CURRENT RECIPES Pumpkin Risotto Ingredients 1 medium pumpkin 4 mini pumpkins 4 oz of white onion (chopped fine) 2 garlic cloves (chopped fine) 4 tbsp of extra virgin olive oil 12 oz of Arborio rice 36 oz of chicken broth 4 oz of white wine 8 oz of butter 4 oz of Saint André cheese ½ tbsp of nutmeg ½tbsp of white pepper Salt and black pepper In a small sauté pan melt 4 oz of butter and add a pinch of white pepper and nutmeg Slice medium pumpkin in 4 pieces. Remove seeds and place slices on a baking pan. Brush pumpkin slices with melted butter mix. Add salt to taste. Bake in a pre-heated oven at 375 degrees or until pumpkin is fork tender. Chill and set aside. We recommend this step a day prior to risotto preparation. Prep mini pumpkins by slicing their top off. Pumpkin tops will be used as garnish for this dish. Clean and follow #2 cooking steps. We suggest this step a day in advance. Peel cooked pumpkin slices and cut in small cubes. Pre-heat a medium size saucepan at low heat. Add extra virgin olive oil, onions, garlic, nutmeg, white pepper and a pinch of salt and cook until onions and garlic turn slightly brown. Add white wine and flame its alcohol. Add pumpkin cubes and chicken broth gradually (note: chicken broth must be pre-heated before adding to risotto when cooking). Fold occasionally. For an al dente risotto, cook for about 18 to 20 minutes. For softer rice, add 6 to 8 minutes. Finish risotto by adding the cheese and butter. Fold rice until it is nice and creamy. Remove from heat. Heat up mini pumpkins for a few minutes before finishing the risotto (we suggest to start right before adding the cheese to the risotto). Serve risotto in a mini pumpkin and use its lid as garnish.		71 Events Partner Links
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