Lobster Mushroom Risotto with Fresh Pumpkin
By Executive Chef Gary Roth
Los Altos Country Club, Los Altos, CA

Made with: Lobster Mushrooms

8 Mini Pumpkins (3 - 4 inches across)
10 Large Artichoke Hearts
1 cub Butternut Squash (diced and blanched)
2 cups Arborio Rice
2/lbs. + 2 tbls. Butter
1/2 Yellow Onion (finely diced)
1/2 Bottle White Wine
1/4 tspn. Saffron
3 tbls Grated Parmesan Cheese
4 cups Hot Chicken Stock
1/2 lb. Lobster Mushrooms (finely diced)
2 tbls. Extra Virgin Olive Oil
TT Salt and Ground White Pepper1 Fresh Rosemary Sprig

Procedure for Pumpkins:
1. Pre heat oven to 350 degrees farenheit. Cut the top off the pumpkins leaving 90% below and the stem intact. Scoop out the seeds. You may rinse the seeds in cold water, salt and toast in the oven for an additional garnish.

2. Brush the top and bottom surfaces of the pumpkin and roast in oven until tender and lightly caramelized (about 25 minutes). Keep warm for final plating.

Procedure for Risotto:
1. Sauté onion in 1/2 lb. butter until translucent. Add risotto rice and heat for 2 - 3 minutes until it whitens and becomes hot. Add wine and saffron and cook over medium heat until wine is absorbed while constantly stirring. Add hot chicken stock one cup at a time and continue stirring until the rice is nearly cooked through, but not mushy. Look for creamy liquid between between the grain.

2. In a separate pan, sauté lobster mushrooms in the 1 tbls. butter for 4 minutes. Dice 2 artichoke hearts and add to risotto. Fold in butternut squash. Add Parmesan Cheese. Adjust texture of risotto by possibly adding additional chicken stock or water. Adjust for salt, as risotto will need more than you might think. Season with a small amount of white pepper. Keep warm..

To Assemble:
Heat Risotto to serving temperature and fill pumpkins which have been warmed in the oven. Garnish with fresh rosemary. Serve as a main course, or as a side.