For the Risotto Base:

  • 1 T. minced garlic
  • 3 T. minced shallot
  • 1 lb Carnaroli or Arborio rice
  • Whole butter as needed
  • 1 bottle white wine
  • Chicken stock as needed

For the Pumpkin Puree::

  • 1 whole seeded kuri squash, diced into large chunks
  • ¼ lb butter
  • 3 T. sherry vinegar
  • 4 T. pure maple syrup
  • 1 small bunch fresh thyme
  • 1 T. fennel seed
  • 1 T. whole clove
  • Salt as needed
  • Water as needed


For the Risotto Base:

  1. Over medium heat, in a heavy bottom sauce pot, sweat the shallot and garlic in whole butter
  2. Add the rice and parch until it sounds like pebbles (dries out)
  3. Add the wine and cook down until almost gone, stirring frequently
  4. Add the chicken stock to cover the rice
  5. Simmer until liquid is absorbed and rice is tender but still Al dente (you may need 1-2 more additions of stock to cook rice to desired texture)
  6. Remove rice from pot and spread thinly on sheet pan.
  7. Cool rapidly in refrigerator.

For the Pumpkin Puree:

  1. Preheat oven to 350° F
  2. Place diced squash in roasting pan and season with salt, butter, syrup and vinegar. Add thyme, fennel and clove to bottom of pan with ¼” of water
  3. Cover with foil and bake for one hour or until tender
  4. Remove cloves and puree in blender until smooth.
  5. Pass puree through chinois, adjust seasoning if necessary and reserve.

To Finish

  • 1 c. cleaned and sliced fresh chanterelles
  • 30 each small parisian kuri squash (blanched)
  • 30 each small parisian apple (Granny Smith)
  • 1 T. minced candied ginger
  • Fresh grated nutmeg to taste
  • Ground white pepper to taste
  • Whole butter as needed
  • Grated parmesan as needed
  • Calvados as needed
  • Brown butter toasted pecans as needed
  • Micro greens as needed (radish, kale, tatsoi etc.)
  1. In a large, heavy bottom sauté pan, sear the chanterelles in whole butter until lightly colored
  2. Add the ginger and nutmeg and a couple teaspoons calvados
  3. Add the par cooked rice, a small ladle of squash puree and adjust with chicken stock. Cook until desired consistency
  4. Mount in whole butter and parmesan cheese. Adjust seasoning with nutmeg, salt, pepper, calvados and squash puree to taste.
  5. Garnish with brown butter toasted pecans and micro greens.

Note: The risotto base can be made in advance, kept in the refrigerator for a few days and finished in only a few minutes.

Recipe courtesy of Patrick O’Connell and the Inn at Little Washington.
Patrick O’Connell Chef Feature.
Image © Melanie Acevedo & David Engelhardt for Rizzoli New York