Appetite For Instruction: Kabocha Squash Risotto
In the past year on Appetite for Instruction we've demonstrated everything from Chef Neville Panthaky's (of Bengal Coast) Chicken Jungle Curry to Michelle Carpenter's (of Zen Sushi) Ceviche Martini. We even left the professional kitchen and invaded the homes of our City of Ate readers to watch them cook their favorite dishes, like B.J. Foley's Grammie's Mac & Cheese and Amy Green's award-winning Farmer's Market Burger.
Our personal favorites were always the cocktails, but that's just us. We tend to lean more towards things containing alcohol.
We decided to end the first year of Appetite for Instruction with a chef that was also coming off a great year. J Chastain of The 2nd Floor Bistro recently returned from a trip to New York City. He was there with Chef Scott Gottlich of Bijoux to cook a dinner for guests at the James Beard House. Chef J also mentioned that in the past nine weeks that The 2nd Floor Bistro has also nearly doubled its sales with the help of a better economy (for some) and the restaurant gaining more local clientele.
Today we have Chef J demonstrating Kabocha Squash Risotto, one of the new popular menu items that has helped with the success of the recent boost in sales.
Farewell 2009, we will see you again with more mouth-watering recipes in 2010.
Ingredients (makes 4 servings):
5 cups chicken stock
2 tablespoons extra-virgin olive oil
1 small onion, diced
2 cloves garlic chopped
2 cups carnaroli rice
1 cup dry white wine
3 cups kabocha squash puree (recipe below)
1 cup wild mushrooms, sauteed
2 tablespoons butter
1 cup Parmigiano Reggiano, grated
2 teaspoons thyme, fine chopped
2 teaspoons parsley, fine chopped
12 spinach leaves, fried
salt to taste
Kabocha Squash Puree:
Kabocha Squash Risotto Recipe: