Canlis Restaurant Pumpkin Risotto
Selected in 2001 by Gourmet magazine as one of America’s
50 Best Restaurants, Seattle’s Canlis continues its 52-year
tradition of dining excellence.
1 tablespoon olive oil
1 tablespoon butter
1 cup diced onion
3-4 cloves garlic, peeled and thinly sliced
2 cups diced dense, sweet pumpkin or kabocha squash
1 cup short-grain rice
1/2 cup white wine
3 cups light chicken broth, boiling hot
1/2 cup grated Parmigiano-Reggiano cheese
1 tablespoon butter, optional
11. In a heavy saucepan over medium-high heat, warm the
olive oil and butter. Sauté the onion briefly and add the garlic. Stir in the diced pumpkin and cook until the pumpkin is
hot and just beginning to brown. Stir in the rice and cook 1
minute, or until it is translucent.
2. Stir in the wine. When it has boiled off, add 1/2 cup of
the chicken broth. Stir until the broth is absorbed, then
add another 1/2 cup broth. Continue stirring and slowly
adding broth for 20 minutes, or until the rice and the
pumpkin are tender.
3. When the last of the broth has been added, stir in the
cheese and, if desired, the extra tablespoon of butter. Serve
the risotto hot, followed by a green salad. Makes 4 servings.
Greg Atkinson, Canlis
executive chef, is an
authoritative voice on
Northwest cuisine and
author of The North west
Monterey Mushrooms Grilled Portabellos
4 Monterey Portabello Mushroom Caps*
1 1/4 cups prepared vinaigrette (balsamic or Italian)
Quickly rinse mushroom caps in cold water and pat dry. Place
in vinaigrette, stem side up. Spoon dressing into caps and let
stand 5-10 minutes. Grill mushrooms over medium heat,
stem side up, 8-10 minutes. Turn and grill another 8-10 minutes, or until cooked through. Slice into individual servings.
Makes 8 servings.
*Brands may vary by region; substitute a similar product.