Risotto Au Potiron Et Trompettes De La Mort Recipe

Cooking Instructions

1. 1

   Prepare the Mushrooms

   Soak the dried black trumpet mushrooms in warm water for about 20 minutes to rehydrate. Drain and chop them into smaller pieces.

2. 2

   Sauté the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Toast the Rice

   Add the Arborio rice to the pot and stir for about 2 minutes until the rice is slightly toasted.

4. 4

   Add Wine

   Pour in the white wine and stir until it is mostly absorbed by the rice.

5. 5

   Incorporate Broth

   Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next.

6. 6

   Mix in Pumpkin and Mushrooms

   After about 15 minutes of cooking, stir in the pumpkin puree and the rehydrated black trumpet mushrooms. Continue to cook and stir until the rice is creamy and al dente, about 18-20 minutes total.

7. 7

   Finish the Risotto

   Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

8. 8

   Serve

   Garnish with chopped fresh parsley before serving hot.