Foraged Mushroom and Pumpkin Risotto

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{Yields 6 servings}

• 8 cups vegetable stock
• 1 cup yellow onion, diced small
• 1 lb. foraged mushrooms
• 1 tbsp. extra virgin olive oil
• 2 oz. sherry wine
• 2 cups carnaroli rice
• 2 cups white wine
• 2 cups neck pumpkin, diced small and roasted with extra virgin olive oil, salt and pepper
• 2 tbsp. butter
• 2 tbsp. shredded parmesan
• 2 tsp. fine herbs (minced chive, thyme, parsley)
• Salt and pepper to taste

1. Place the vegetable stock in a pot and bring to a steep.
2. Meanwhile, in a large straight-sided sauté pan, sweat the onion and mushrooms in olive oil until the onions are translucent. Deglaze with sherry.
3. Add the rice to the sauté pan and stir with a rubber spatula until the rice is lightly toasted.
4. Add white wine to the sauté pan and reduce while stirring.
5. Begin adding small amounts of the hot vegetable stock to the rice mixture, keeping it at medium-low heat, stirring occasionally.
6. Repeat this until the rice is creamy in texture (it should not be crunchy). The consistency at this point should be like oatmeal.
7. Add the pumpkin, butter, parmesan, herbs, salt and pepper.
8. Reduce to low heat and stir until all the butter and cheese is absorbed. The final risotto consistency should be like runny oatmeal.