As part of the European Food promotions at Four Seasons Hotel Bengaluru, Chef Anirudh shares this delectable recipe for Roasted Red Pumpkin & Burrata Risotto.
For European food, it’s all about championing fresh produce with minimal tampering to bring out its most authentic flavours. At Four Seasons Bengaluru, Chef de Cuisine Anirudh Amin agrees with the philosophy, reflected in this risotto recipe.
Taking a cue from current times and the pressing urgency to keep dishes fresh and healthy, the European Food promotion at Four Seasons is an honest approach to celebrate fresh produce, inspired by the locavore philosophy.
The vegetables are sourced from choicest farms in Ooty, complemented in this risotto recipe by fresh burrata from Valombrossa, a unique enterprise in Bangalore, spearheaded by a Benedectine monk, Father Michael.
Chef Anirudh summarises the promotion as ‘global with a local outlook.’ So this indulgent Roasted Red Pumpkin & Burrata risotto aside, guests can indulge in classics like Spanish croquetas de pollo, Fritto Misto, Shrimps, Squids, Baby Octopus, Eureka Lemon, Tartare Sauce, and so much more! Where there’s such a wholesome meal, there’s definitely desserts, including the Sacher Torte, a Classic Viennese cake or Crème Brulee.
Suggested Read: One chef, one recipe: Portobello Lasagna by Chef Ravish Mishra
Before you get sweeped up in it all, give this risotto a shot and elevate the dinner table in the comfort of your own home!
For the Roasted Red Pumpkin Puree
- 300 gm pumpkin
- 8 gm herbs
- 40 ml olive oil
- 5 gm salt
- 3 gm black pepper
- Cut the Pumpkin and place them on a baking tray lined with parchment. Marinate it with herbs, salt, pepper and olive oil.(You can remove the peels prior to baking if you want.).Do remove the pith and seeds as well.
- Preheat the oven for 10 minutes at 180 degrees. Bake for 40 to 45 minutes at 180 degrees Celsius (about 360 degrees Fahrenheit) in a preheated oven.
- Cool and peel off the skins. Add to a blender.
- Blend to a smooth puree without adding any water? Strain with fine-mesh strainer.
- Place the roasted pumpkin puree in a bowl or container. Cover tightly and refrigerate.
For the Almond Brown Butter
- 200 gm butter
- 20 gm almond
- Melt the butter. Heat a thick-bottomed skillet on medium heat. Add the butter, which is better if it’s sliced evenly, whisking frequently. Continue to cook the butter.
- Watch for brown specs and a nutty aroma. Once melted, the butter will foam up a bit. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Remove from heat.
- Pour into a bowl to stop the butter from cooking further and perhaps burning.
- Add the toasted almonds into the butter.
- Use browned butter immediately, or store covered in the refrigerator for future use.
For the Roasted Red Pumpkin & Burrata Risotto
- 200 gm arborio rice
- 30 gm Parmesan cheese
- 5 ml extra virgin olive oil
- 5 gm onions
- 20 gm pumpkin puree
- 3 gm thyme
- 10 ml white wine
- 15 gm butter
- 700 to 800 ml vegetable stock
- 10 gm almond brown butter
- ½ burrata
- Warm the oil and butter in a medium pan over medium heat, and then add the onions. Cook for around 5 minutes until the onion softens, but make sure it doesn’t brown.
- Add the garlic, and then add the arborio. Cook for a minute or two, then add the white wine to glaze the risotto.
- Add enough stock to cover the rice. Keep adding a little more stock as the previous amount is absorbed and keep stirring. Typically, it doesn’t need to be stirred much to start with, but more towards the end.
- Once the rice is almost cooked, add the pumpkin puree into it and cook it for some more time till it absorbs all the stock.
- Finish with Parmesan and brown butter. Adjust seasoning to taste. Serve topped with the half burrata and roasted pumpkin.