Trying to find more foods to stay with the cozy fall warm spirit? Chef Micah Trainor shows us how to make a pumpkin risotto with Canadian mulled wine! This delicious dinner will be sure to leave your family wanting more…
INGREDIENTS
- 1 bottle Red wine
- 1/2 cup Whiskey
- 1/4 cup Maple syrup
- 1 Orange
- 3 star Anise
- 5 cloves Garlic
- 3 sticks Cinnamon
- 1 tbsp Vanilla extract
Pumpkin Risotto
- 1 small Pumpkin
- 1/4 cup Olive oil
- 1 litre Chicken stock
- 4 tbsp Butter divided
- 1 Shallot fine diced
- 1 cup White wine
- 1 cup Parmesan freshly grated
METHOD
CANADIAN MULLED WINE
4 servings
15 minutes
Directions:
- Combine all ingredients in a large pot on medium-low heat.
- Simmer for 10 minutes then turn the heat off.
- Strain and serve warm!
PUMPKIN RISOTTO
4 servings
30 minutes
Directions:
- Preheat your oven to 400F.
- Cut open the pumpkin, remove the seeds, and drizzle with olive oil and salt.
- Roast until tender (roughly 25-30 minutes)
- Heat chicken stock in a saucepan on high heat.
- In a large pan melt 2 tbsps butter and add shallots. Add rice and coat it with the butter and shallots for 1 minute.
- Pour in white wine and reduce by 1⁄2.
- Add 1 ladle of chicken stock and stir, every few minutes until almost cooked.
- With the last cup of chicken stock, blend roasted pumpkin (no skin)
- Add in pumpkin & stock mixture, 1 cup grated parmesan, and remaining butter. Finish cooking on low heat.
- Salt & pepper the risotto and taste to adjust.