Saturday September 26

Wow! What a great reception the specials had last night! Thanks to everyone who offered feedback. I had a couple of questions from patrons and I would like to address one in particular. A charming couple from Wilmette who had the Pan Seared Halibut over Pumpkin Risotto and Cranberry-Fig Compote inquired as to recreating the dish at home. After insisting it couldn't be done without paying me a ridiculous amount of cash up front, I relented. So here's my at home preparation for Pumpkin Risotto.




1 cup arborio rice(risotto rice, or carnaroli is another name)
1 tbls. minced yellow onion
1 tbls. olive oil
1/4 cup white wine
4 cups chicken broth
5-6 liquid oz. of heavy cream
1 tbls. butter
1-2 tbls. grated Parmesan cheese
salt and black pepper
1 cup roasted pumpkin(see recipe below)

Heat a pan to medium that is large enough so the rice will cover the bottom in one layer (more or less). Add the oil first, then the onion. When the onion has sweat a bit, 2-3 minutes, add the rice. Sprinkle with a pinch or two of salt and sweat the rice for a minute or so. Add all of the wine at once and stir the rice continuously until evaporation but before the rice begins to stick. A wooden spoon or heat resistant spatula is a good tool for this job. Add the chicken broth one cup at a time repeating the process used with the wine. Between cups 2 and 3 add half of the pumpkin and let it work into the rice, this will embed the rice deeper with pumpkin flavor. When all the broth has been incorporated add the cream*. When the risotto is thick and creamy taste it for doneness. If your rice seems a bit to "al dente" add a little more broth, otherwise proceed. Add the remaining pumpkin and cheese and taste again. It is a good idea to season risotto at this time since commercial broth and Parmesan cheese can be salty. Fresh ground pepper is a plus! With the risotto off the stovetop, add the butter and whip it in vigorously. The rice will hold while you cook the fish.

*I Make this risotto extra creamy since there is no real sauce on the dish, the compote is more for contrast and flavor enhancement.

Roasting Pumpkin Recipe-Fresh pumpkin is a plus and readily available this time of year. I prep mine by splitting them in half and laying the halves on a sheet pan lined with foil. Sprinkle the inside with salt and pepper and a bit of olive oil. Roast the pumpkin face up in a hot oven, 425 is good, until the meat is just tender. Let them cool and scrape out the seeds, which make great toasting! The skin and meat should separate with a butter knife or even peel away. Cut the chunks into bite size pieces and you are good to go.

Well that's all for today. I am always willing and able if anyone has questions or comments so feel free to blog and ask anything that comes to mind. We're gonna roll the same specials as last night to check out yesterdays post to read about them.
Thanks for checking in!

Chef Michael