Pumpkin & Pear Risotto

Serves 4

1 cup Sugar, Kobucha or Butter Pumpkin, cut into 1-inch pieces
5 ½ cups chicken broth
1/3 cup finely minced shallots
2 tbsp. butter
1 tbsp. olive oil
1 – 1/2 Arborio rice
1/2 cup white wine
1 pear, diced into 1/4 inch pieces
1 tbsp. butter
1/4 cup Fontina or Parmesan cheese

Roast pumpkin, ahead of time, with a little olive oil, salt and pepper and a hint of nutmeg in a 375 degree oven.  When tender and starting to turn brown, remove from pan, puree and set aside (can be made ahead).

Heat broth to a steady simmer in large pot. Heat butter and oil in a heavy medium-size wide pot, add shallots and sauté. Add rice and stir with a wooden spoon, making sure all grains are coated with oil. Add wine and stir until completely absorbed. Once absorbed, start adding broth, a ladle at a time, stirring frequently, after each addition. After 20 minutes, of repeating this same process, the risotto will be tender, but firm. Add pumpkin, pear, butter and cheese and stir again to combine to a creamy texture. Serve immediately. 

Great with caramelized seared scallops, turkey or pork.

Pair with Ferrari-Carano Reserve Chardonnay.