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Recipe: Cliff Cottage Inn’s Pumpkin Walnut Risotto

by BnB Finder | October 30th, 2015 | Best BnB Bites, Recipes
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pumpkin risotto (400x400)From the great one of Charlie Brown lore to those carved up right outside your door, pumpkins are the most festive fruit of fall. They also double as a savory ingredient in plenty of delicious dishes. Increasingly, chefs are creating more and more innovative recipes to make the most of this orange-hued beauty.

At Cliff Cottage Inn – Luxury B&B Suites and Historic Cottages in Eureka Springs, AR, experimentation has lead to delectable and distinctive culinary success with their palate-pleasing Pumpkin Walnut Risotto. As the only B&B in Eureka Springs with an elf who delivers a full-gourmet breakfast right to your suite – and pops a complimentary bottle of Champagne or white wine into your fridge to greet you when you arrive – we’d expect nothing less!

 

Recipe: Cliff Cottage Inn’s Pumpkin Walnut Risotto


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Ingredients
  1. 6-7 cups chicken stock (canned is fine)
  2. One 3″ cinnamon stick
  3. 4 tablespoons unsalted butter
  4. 1 tablespoon extra virgin olive oil
  5. ½ cup sweet onion, finely chopped
  6. 2 cloves garlic, minced
  7. 15-oz. pureed pumpkin, canned
  8. Coarse sea salt & white pepper to taste
  9. ½ teaspoon nutmeg
  10. 2 cups Arborio rice
  11. 1 cup dry white wine (Riesling or Chardonnay are good for this)
  12. ¼ cup Parmesan-Reggiano cheese, freshly shredded or finely shaved
Caramelized walnuts
  1. ¾ cup walnuts, chopped
  2. 3 tablespoons sugar
  3. ¼ teaspoon fine sea salt
Instructions
  1. In large saucepan, heat (but do not boil) chicken stock with cinnamon stick for about 15 minutes. Discard cinnamon stick and keep stock warm.
  2. Heat another large pot until very hot, reduce to medium-high and add oil, then add the butter. Sauté onion and garlic until onion begins to soften but not burn.
  3. Stir rice into the mixture until it is all coated well then add wine and cook on medium-high until wine has evaporated, stirring constantly so it won’t burn.
  4. Add nutmeg to the rice mixture and stir in well.
  5. Next, add 1 cup of warm stock to the rice, reduce heat so that mixture simmers.
  6. Stir often and continue cooking until most of the liquid has been absorbed by the rice.
  7. Repeat with another cup of stock and continue stirring, adding stock until rice is almost tender but still has some bite to it.
  8. When all stock has been added and absorbed, stir in the pumpkin, cheese, salt and pepper and keep gently stirring on medium-low heat until all is well mixed.
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