Puree of Pumpkin Risotto with Tiger Shrimp & Sage Butter

serves 4 people

Recipe by Executive Chef Phil Limina of Tappo

Pumpkin Puree Ingredients:

Fresh pumpkin pieces

Butter (3-4 Tablespoons)

Brown sugar (1/4 Cup)

Sage leaves (minced)

Pumpkin Puree Directions:

Wash and de-seed pumpkin

Dice pumpkin fruit into pieces and remove skins

Place on baking sheet and rub mixture of butter, sage, and brown sugar on pumpkin pieces

Bake at 350F until thoroughly roasted

Puree baked Pumpkin Pieces with fresh heavy cream and set mixture aside

Recipe Ingredients:

1.5 cups arborio rice

5 cups reduced sodium chicken broth

Fresh garlic cloves (diced)

Fresh leeks

White wine

Mascarpone cheese

Heavy cream

Olive oil

Butter (3-4 Tablespoons)

10 tiger hrimp

white pepper

sea salt

Directions:

Bring 1⁄2 cup of chicken broth to a simmer and reduce heat to avoid burning rice

Gradually add rice and stir mixture

Repeat process by adding ladles of chicken broth in with the rice

Continue to stir vigorously and add broth & rice until risotto becomes creamy and tender

Deglaze with white wine, reduce heat, and continue to stir Risotto while it cooks at a low temperature.

In a separate pan, caramelize onions using 1-2 tablespoons of butter

Add onions into risotto along with the pumpkin puree mixture

Lastly, add mascarpone cheese and stir on low heat until cheese melts and blends with risotto

In a separate pan, heat up olive oil

Sprinkle white pepper and salt on tiger shrimp.

Sear tiger shrimp on medium heat until they’re cooked thoroughly yet still tender

Heat up remaining butter and add fresh sage, salt and pepper

Plate risotto with the seared tiger shrimp and serve with fresh sage butter

For additional flavor and texture, try adding fried leeks on top

Roasted Pumpkin Risotto

(serves 3-4 people)

Recipe by Executive Chef Dan Getman of Providence Social

Ingredients:

Roasted pumpkin pieces

1.5 cups arborio rice

5 cups low sodium chicken broth

1⁄4 cup heavy cream

2 rablespoons minced garlic

4 tablespoons butter

4 oz bacon (raw)

4 oz Goat Cheese

1⁄4 cup of Cream

Risotto Directions

Follow instructions from Puree of Pumpkin Risotto with Tiger Shrimp & Sage Butter above to start

Remove skin from pumpkin pieces, place on pan and coat in olive oil (also add salt & pepper). Bake in oven at 350 degrees F until pumpkin pieces soften

In a large sauté pan, melt the butter

Add garlic and bacon

Cook on low and add risotto

Simmer ingredients and add cream

Cook on medium heat

Add goat cheese and stir into risotto until creamy. Plate and serve with fresh herbs

Executive Chef Phil Limina of Tappo, Pumpkin carving by Jennifer Lozada

Pro-So’s “Fall of Troy” Cocktail with Home-made Pumpkin Simple Syrup

Ingredients:

Boiled pumpkin pieces (dice small)

Brown sugar (pinch)

Ground clove (pinch)

Ground nutmeg (pinch)

Ground cinnamon (pinch)

All spice (pinch)

1⁄2 cup water

1 teaspoon sugar

Pumpkin Simple Syrup Directions:

In a small pot, combine water and sugar. Bring to a boil

Cool and bring to a boil

Add pumpkin pieces until they soften

Add spices and reduce heat

Pro-So’s Fall of Troy Cocktail Recipe:

1 oz. pumpkin simple syrup

1 oz. spiced rum

1⁄2 oz. Fire Ball

Fresh basil sprig

Pour over ice and add a dash of ginger beer

Pro-So’s Pumpkin Breakfast Granola

Wash & de-seed pumpkin

Place pumpkin pulp with seeds in a large bowl of warm water to help seeds separate from pulp

Pat pumpkin seeds dry

Use 1⁄2 cup of pumpkin seeds in recipe

3 cups oats

1⁄4 cup peanuts or almonds

1⁄4 dehydrated apples

1⁄4 cup dried apricots

1⁄4 cup brown sugar

3⁄4 teaspoon of salt

1⁄4 cup maple syrup

1⁄4 cup vegetable oil

Directions:

Mix oats, pumpkin seeds, nuts, dehydrated fruit, and brown sugar in a large bowl

Mix vegetable oil, maple syrup, and salt in a separate bowl

Combine both mixtures thoroughly and place on a baking sheet

Bake at 250 F until medley turns golden brown and mix granola every five minutes to prevent from burning