Robert Mondavi Winery's Fall Vegetable Risotto with Butternut Squash and Wild Mushrooms

This fall vegetable risotto is topped with Parmigiano Reggiano and served in a fresh pumpkin.

Servings: 8

Cook Time: 1 hour 15 minutes

Source: Recipe courtesy of Chef Jeff Mosher of Robert Mondavi Winery

INGREDIENTS

1 small sugar pie pumpkin

olive oil

kosher salt and pepper

1 large butternut squash or two small ones

6 tablespoons grape seed oil, plus extra for sautéing

2 1/2 quarts vegetable stock, in three parts

1 pound assorted wild mushrooms, like chanterelles, king trumpets, maitake

1 bunch rainbow chard

2 tablespoons butter

1 medium yellow onion, small dice

1 quart canaroli rice

1 bunch English thyme

3 bay leaves

2 tablespoon black peppercorns

2 cups good quality dry white wine

2 tablespoons crème fraîche (can substitute mascarpone or butter)

2 lemons, juiced

1 cup grated Parmigiano Reggiano

DIRECTIONS

Preheat oven to 350° F.

Cut the top off the pumpkin and scoop out the seeds and stringy bits. Drizzle with olive oil, season with salt and pepper, replace the top and put on a sheet pan lined with parchment paper. Roast until easily pierced with a knife, about 30-40 minutes. Set aside until ready to plate the risotto. If needed, reheat the pumpkin before serving.

Cut the butternut squash in half horizontally. Cut the bottom half into two pieces and scoop out the seeds. Drizzle with grape seed oil and season with salt and pepper. Place onto a sheet pan lined with parchment paper and bake for 30-40 minutes, until a knife passes easily through the squash. Let cool for a few minutes, until cool enough to handle but still warm. Scoop the flesh out of the skin and transfer to a blender or food processor. Add a little vegetable stock and blend until smooth. Transfer to a container and refrigerate until ready to finish the risotto.

Remove the stem from the top half of the squash and peel the squash. Cut into long planks approximately ½ inch in width. Cut the planks into long sticks ½ in width and then cut the sticks into a small dice, ½ inch squares. Heat a couple tablespoons of grape seed oil in a sauté pan and cook over medium heat for 4-5 minutes until it begins to color and is just getting soft, but not mushy. Season the squash with salt to taste and transfer to cooling tray or plate. Refrigerate until ready to finish the risotto.

Clean any dirt off the mushrooms with a small brush. If they are very dirty wash then in cold water and brush the dirt off while they are in the water. Pat mushrooms dry with a towel. Cut the mushrooms into bite size pieces, about an inch in size. Heat grape seed oil in a sauté pan. Once the oil begins to smoke add the mushrooms and turn down to medium high. Cook the mushrooms fast on medium to high heat to brown them and seal in their juices. If they begin to release a lot of moisture then turn up the heat and stir them frequently to avoid burning. They will cook quickly, 3-4 minutes. Season with salt and pepper. When cooked transfer to a plate or pan. If needed, refrigerate until ready to finish.

Cut the chard leaves off the stems, and cut the leaves into 1 inch wide strips. Wash and spin dry in a salad spinner. Rinse the stems and cut them into 2-inch long sticks, approximately ½ inch wide. Heat butter in a sauté pan. When the butter begins to foam add the chard stems, a good pinch of salt, and ½ cup of vegetable stock. Turn the heat down to a simmer and simmer the stems for 4-5 minutes, until tender. Transfer to a plate and refrigerate until ready to use.

Cut the onion into a small dice. Heat a couple tablespoons of grape seed oil in a large pot for 1 minute. Turn heat down low and add the onions. Sauté for 5 minutes and add the rice. Toast the rice for 3 minutes in the pan with the oil and onions, stirring frequently with a wooden spoon. Tie up the thyme, bay, and peppercorns in cheese cloth and add to the pot. Add the white wine and cook for approximately five minutes, until the wine cooks off. While the wine is cooking heat 2 quarts vegetable stock. When the wine has cooked off add a couple of ladles and stir it into the rice. Season the rice with a couple pinches of salt and stir. Slowly keep adding stock and stirring the risotto. It should take about 2 quarts of stock and 20 minutes to cook the risotto. It is done when it is al dente, still with some texture and bite. You can prepare the rice ahead of time if you pull it out a few minutes before it is done, when it still has a lot of bite, and spread it out on a sheet pan to cool.

If serving immediately, add the butternut squash puree, diced squash, cooked mushrooms, chard stems, and chard leaves. Add a little more stock and cook for a couple of minutes to cook the chard leaves, and warm the other vegetables.

Add the crème fraîche, lemon juice, and half the cheese. Stir and taste. Season the risotto with additional salt or lemon to taste. Serve in the pumpkin and garnish with the remaining cheese. Bon appétit!

Recipe Courtesy Of

Robert Mondavi Winery

With his belief that the Napa Valley could be the center of a gracious lifestyle embracing wine, food, and art, Robert Mondavi built the valley’s first major winery since Prohibition in 1966.