- 6 cups shellfish stock, or chicken broth
- 3 tablespoons olive oil
- 2 shallots, diced
- 1½ cups Arborio rice
- ½ cup plus ¼ cup dry white wine
- Sea salt to taste
- Freshly ground black pepper to taste
- 4 tablespoons butter
- ½ cup freshly grated Parmesan cheese
- ½ tablespoon chopped garlic
- 2 tablespoons olive oil
- 12–16 shrimp (16-20 per pound size, 3 or 4 per person), peeled and deveined
- 1 small Hubbard pumpkin (about ¼ cup per serving)
- ½ pound Taleggio cheese, sliced
- 3 tablespoons finely chopped chives
- 1 tablespoon mascarpone (or cream cheese or sour cream)
For risotto, add 1 tablespoon olive oil to skillet and stir in the shallots. Cook one minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color (toasting the rice) pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is al dente, about 15-20 minutes. Add 5 minutes for softer than al dente. To finish, stir in butter and Parmesan.
Note: Continuously stirring breaks the jacket of the Aborio rice, releasing their starches and creating a creamy consistency. So, as my Italian chef teacher once told me…if you’re not sweating, you’re not making risotto!
Cut Hubbard pumpkin in half. Place face down on sheet pan and bake in 350° oven for 25-40 minutes until medium soft consistency. Peel and medium dice. In saute pan, heat 2 tablespoons olive oil, add garlic until light brown (1-2 minutes). Add shrimp, salt and pepper to taste. Saute shrimp until translucent 2-3 minutes), add diced pumpkin and stir. Add remaining ¼ cup of wine and reduce until dry.
Stir in risotto, add 1 tablespoon mascarpone and stir until fully absorbed. Add sliced Taleggio chees and stir just enough that the cheese starts to melt but hasn’t lost its shape. Garnish with chives and serve!
Recipe from Chef Lisa Difebo, DiFebo's, Bethany Beach, Delaware