Kabocha Squash and Farro Risotto with Mushrooms and Marsala Reduction
- 1 small ripe kabocha squash, halved, seeds removed
- 2 ozs butter
- 1 oz maple syrup
- 1 sprig each of thyme, rosemary, sage
- 2 garlic cloves, smashed
- 1 large shallot, peeled, roughly julienned
- 2 cups farro
- 8 cups mushroom stock (not salted)
- 3 cups Marsala wine
- 4 tbsps extra-virgin olive oil
- 2 tbsps soft butter
- 4 tbsps grated Parmesan
- 2 tbsps chopped parsley
- 2 cups assorted mushrooms, cleaned, quickly washed and sautéed in extra-virgin olive oil with minced shallot, garlic, sage and rosemary until medium soft, about 4 minutes
- salt and pepper to taste
Put the butter, maple syrup, thyme, rosemary, sage, garlic and shallot in a saucepan and simmer for 2 minutes. Pour over the squash and cover with foil. Bake in a pre-heated 350° F for about an hour, until soft. Set aside to cool, then scrape the pulp off the skin. Roughly chop and set aside.
Put the farro and mushroom stock into a saucepan over medium heat and cook, barely simmering, over lowest heat for 45 minutes. Strain the farro from the stock and reserve both.
Put the Marsala wine into a small saucepan and simmer to reduce, until it is thick enough to coat the back of a spoon.
Finishing the Kabocha Risotto:
Stir together the cooked farro and kabocha puree in a saucepan and simmer to warm. Add more cooking liquid, if necessary, to attain the consistency of a risotto. Add olive oil, butter, cheese and parsley then remove from heat and stir well. Season to taste with salt and pepper.
Plate on individual dishes, top with mushrooms and drizzle with Marsala reduction. Pair with the 2012 Westerly Pinot Noir.
Executive Chef Alessandro Cartumini of the Bella Vista Restaurant at the Four Seasons Resort The Biltmore Santa Barbara, has brought fresh California coastal cuisine to its four oceanfront restaurants and lounges as well as its pools, catering services and 24-hour in-room dining. His menus are built around a philosophy of creating uncomplicated, farm-to-table food that is both health conscious and perfectly flavored. They also reflect Cartumini’s passion for fresh pasta, which is made daily from scratch in the Resort’s kitchens. Chef Cartumini was invited to cook at the prestigious James Beard Foundation in October 2014.
— recipe courtesty of Executive Chef Alessandro Cartumini