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While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed. This baked Pumpkin Risotto looks thoroughly unimpressive when it comes out of the oven.
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Ingredients requirements - Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash:
- Provide of For the steak
- Provide 2 lb for flank steak
- Prepare of Garlic pwdr, Mccormick Montreal steak seasoning, & white pepper
- Make ready for Sea salt
- You need The saute under the steak
- Give 2 leeks, sliced thin
- You need 2 tbs for butter
- Take 9 large crimini mushrooms, sliced, 1 can chick peas
- Give 1 can - chick peas
- Prepare 1/4 cup for cream sherry
- Make ready for For the risotto
- Need 1 cup of arborio rice
- Require 1 tbs for butter
- Prepare 1/2 c for white merlot
- Need 4 cups chicken stock
- Need 1 tsp of salt
- Take 1 cup - pumpkin puree
- You need 1/4 tsp - nutmeg
- Get 1/4 cup of Parmesan cheese
- Provide - For the cauliflower
- Prepare 1 for lg head of cauliflower, chopped
- Need Sea salt
- Give for Tri color pepper in a grinder
- Make ready 2 tsp granulated chicken bouillon
- You need 2 tsp of paprika
- Need 2 tbs for butter
- Get 1/2 tsp of liquid smoke
- Get 1 cup ricotta cheese
Today, across the United States, pumpkin risotto has become ubiquitous at upscale restaurants. You may not need all the stock, but the texture should be loose and creamy. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it only takes a matter of seconds. I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary.
Brad's flank steak w/ pumpkin risotto & smoky cauliflower mash start cooking:
- Lay steak out on a cutting board. Crust heavily with the salt and spices. Both sides. Set aside while prepping rest of dinner.
- Do all of these steps simultaneously.
- Place cauliflower in a small pot, half cover with water. Add chicken bouillon. Bring to a simmer. Stir often until water is almost gone. About a 1/4 inch left. Add rest of the cauliflower ingredients and mash. I usually keep a little texture to it and not mash it into a puree.
- Heat 2 lg fry pans and a grill.
- Place steak on the grill. For my rare I grill over fairly hi heat about 6 minutes per side. But prepare steak to your liking. When done cooking, let meat rest 6-8 minutes before slicing.
- Melt butter for the saute. Add leeks and mushrooms. Season with the same thing the steak got seasoned with. Saute about 5 minutes. Add chick peas. Saute until leeks and mushrooms are done. Deglaze pan with cream sherry. Cook until almost completely evaporated. Remove from heat.
- Melt butter for risotto. Add rice. Cook until rice just starts to brown. Add wine. From this point you pretty much need to stir constantly. When wine gets absorbed, add chicken stock 1 cup at a time, stirring until absorbed each time. When you add the last cup of stock, add pumpkin puree, 1 tsp salt, and nutmeg. Stir until rice is tender. When rice is tender, remove from heat. Add 1 tbs butter and Parmesan cheese. Stir until incorporated.
- When everything is done, arrange on plates. Slice flank steak across the grain and on a bias. Under a half inch thick. Serve steak over leek saute. Garnish risotto with more parmesan. Serve immediately. Enjoy.
Mexican-Spiced Steaks with Cilantro Chimichurri and Chayote Squash Salad. Just when we thought we'd reached our threshold for pumpkin-flavored-everything, this risotto made us believers again. If you loved this Pumpkin Risotto I would appreciate it so much if you would give this recipe a star review! Wine Pairings for Pumpkin Risotto: Barolo has a firm tannins and great body that will cut through the creaminess of this dish. With its buttery notes, Chardonnay pairs nicely with the creamy.
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