Risotto with Diced Pumpkin Confit

22.12.2014 | Foodie Inspirations

unnamed-1Winter is starting to bite, bringing with it an appetite for comforting recipes. The time is ripe to give yourself a treat, with dishes based around the Jura’s cheeses, which on the palate are just as interesting as our Jurassian wines. To kick off this cheese taste-o-rama, we suggest a risotto with diced pumpkin confit, paired with a mineral-edged Jurassian white wine. OK, let’s cook! To serve six, you’ll need:

– 250 g arborio rice
– 1 onion

– 50 g butter
– 300 g IGP French Gruyère

– 50 cl chicken stock
– 200 g pumpkin
– 10 cl white wine
– 3 cl olive oil

– 1 pinch salt and pepper
– 1 pinch fleur de sel

PREPARATION: Finely slice the onion and sweat in a saucepan with a little olive oil. Once the onion is translucent, add the rice and cook until it has a semi-transparent “mother of pearl” appearance, stirring thoroughly. Moisten with the white wine and let it evaporate, while still stirring. Keep on covering with the stock. Season while cooking. When the rice is cooked, blend with the butter and add the grated French Gruyère.
Reserve the risotto and keep warm. Peel then dice the pumpkin. Place the pumpkin pieces on an oven tray, and drizzle with the olive oil. Bake for about 40 minutes at 160°C. Once the pieces are cooked, remove from the oven and reserve.

PLATING:
Arrange the risotto on a plate using a ring mould, and top with the diced pumpkin. Add a little fleur de sel.

FOOD & WINE PAIRING: To accompany the mildness of the risotto and the velvety texture of the pumpkin confit, we recommend the minerality of a white Jura wine, expressed through Chardonnay’s mellow freshness. And specifically a Chardonnay from the Arbois area, where the terroir imparts a strength and body that can stand up to support the structure of the dish. Ideally, the bottle will be 5-10 years old.

This recipe, created by chef Lionel Sandler, comes to you courtesy of Gruyère de France. To find out more: http://www.gruyere-france.fr/

The IGP appellation, standing for indication géographique protégée (in English: protected geographical indication, or PGI) was granted to Gruyère France in 2013, is a mark of international recognition that seals the bond between this delicious raw milk cheese and its home terroir. For Gruyère France has deep roots… Its fruity, creamy and floral interior expresses the rich fertility of its pasturelands and the age-old savoir-faire of our cheese makers and maturers. Its traditional region of production is restricted to six counties: Doubs, Haute-Saône, Ain, Savoie, Haute-Savoie and Vosges. And Gruyère can only be made with milk from five breeds of cow: Montbéliarde, Simmental, Abondance, Tarentaise and Vosgienne – the quiet, placid, healthily-fed cows that give our landscapes their identity. It takes 400 litres (about 700 pints) to produce a 42kg wheel of Gruyère. Each wheel is then cellared for 4-6 months to let its delicate flavours and creaminess develop.

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