With Thanksgiving right around the corner, it’s time to learn some new recipes for the special occasion. We teamed up with Award-winning Executive Chef Pawan Pinisetti for the ultimate Thanksgiving recipe. Chef Pinisetti is now the executive chef at Sérêvène, in the newly opened Hotel Graystone. The new restaurant explores Japanese ingredients with French techniques, combining two delicious cuisines.
Chef Pinisetti has put together the most delicious Butternut Squash Risotto recipe. With only five steps and some household ingredients, this is a must-make for this year’s Thanksgiving celebrations.
See also: Miami Welcomes The Return Of Boulud Sud
Ingredients
2 tbsp Minced Shallot
1 tsp Minced Garlic
2 Cups Arborio Rice (Short Grain Risotto Rice)
3 to 4 cups Warm Chicken Stock (or vegetable stock)
1 cup Butternut Squash Puree (or substitute with your favorite winter squash)
1/2 cup Small Diced Butternut Squash
1 sprig Sage
1/2 cup Butter
1/4 cup Mascarpone (Chef Pinisetti's secret move)
Salt & Pepper
Method
Sweat (gently saute) your shallots and garlic at low-med heat for a couple of minutes until translucent. Season the mixture.
Add the Arborio rice and saute for another 5-8 minutes (Until they look glossy. This technique is called Parching).
Ladle in warm Chicken stock and continue cooking in the stock every few minutes. Once the rice is 1/2 way cooked, give it a taste.
Add all your squash puree and bring to a gentle simmer for 2 mins. If it is too thick, you may add another ladle or 2 to bring to the desired consistency. (Think of soft polenta or oatmeal for reference) Always remember to continue to check the seasoning.
Add in the cubed butter (room temperature) and the mascarpone. Gently fold till the Risotto is beautifully creamy and velvety.
Garnish
Ladle the hot, creamy aromatic and vibrant colored risotto into a bowl.
Saute the cubed squash and garnish atop the plated risotto.
Decorate and accent with crispy sage leaves (simply sauteed in oil & drain on a towel).
Photography by: Courtesy Hotel Greystone
