Thanksgiving Recipe: Timon Balloo's Pumpkin & Winter Truffle Risotto
Sugarcane Raw Bar Grill
We've asked Miami's hottest chefs and bartenders for tips and recipes
to make your turkey day the most delicious ever. We're sharing a few
recipes or tips, along with some thoughts from each chef on what the
holiday means to them.
Sugarcane Raw Bar Grill's Timon Balloo is known for playing with different flavors to reinvent standard dishes into something memorable. For Thanksgiving, he takes a classic risotto and infuses it with the most popular flavor of the season. Chef Timon shares his love of pumpkin with us:
"Most people associate pumpkin with pie and dessert. I like to use pumpkin in side dishes, as the sweetness balances the savory elements of the main dish. Pumpkins are the perfect representative of a seasonal ingredient."
Pumpkin & Winter Truffle Risotto
yields four servings
1 cup Arborio rice
1/4 cup leeks (julienne white part 1/4" thick)
2 cups white wine
6-8 cups chicken or vegetable stock
1 cup butternut squash or Caribbean pumpkin, small diced
1 tbsp. brown sugar
1 tsp. Chinese 5 spice
1 tbsp. thyme, leaves picked
6 tbsp. extra virgin olive oil
2 tbsp. truffle peelings
1 tbsp. truffle oil
2 oz. butter
3 tbsp. parmesan cheese
1 tbsp. chives, sliced thin
Roasted Pumpkin Method
Toss pumpkin with sugar, thyme and 2 tablespoons of olive oil.
Salt and pepper to taste.
Roast in a 350°F oven for 10-12 minutes or until cooked through & golden. Reserve.
While pumpkin is roasting, start the risotto by sweating the leeks on medium heat with 4 tablespoons of oil for 3-5 minutes or until translucent.
Add the rice and toast 2-3 minutes.
De-glaze with wine, when evaporated add stock (enough to cover).
Allow rice to absorb stock and allow it to evaporate then repeat steps 1-2 times depending on your preference.
Keep in mind that the risotto should be al dente.
Finish the dish by adding the roasted pumpkin, butter, cheese, truffle peelings and oil.
Serve in a casserole and garnish with chives.
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