Iron Chef Recipes

Pumpkin and Goat Cheese Rice Balls

This recipe uses:
Iron Chef Unseasoned Panko
  • For the risotto:
    1/2 of 15 ounce can Pumpkin
    1/4 cup white onion (or shallot)
    2 Tbsp butter
    drizzle of extra virgin olive oil
    1 cup rice
    2 tsp dried sage
    1 quart chicken broth
    3/4 cup white wine
    1/4 cup goat cheese
  • 2 cups risotto, chilled
    2 eggs, lighty whisked
    1/2 cup Iron Chef Panko
    3 oz. of goat cheese, cut into small squares
    1 cup Iron Chef Panko for rolling
    1 tsp dried sage
    oil for pan frying
  • To make mascarpone sauce:
    1/2 cup mascarpone
    1/4 cup heavy cream
    1 ½ Tbs. Maple syrup

To Make Risotto:

Bring the chicken stock to a boil, then reduce to a simmer.
Heat 1 Tbsp of the butter in a saucepan. Add the minced onion, cook until tender. Add the pumpkin and sage, stir to combine with the shallot.
At this point the butter will be gone, push aside the pumpkin and add a drizzle of oil to the pan. Add the rice, coating it with the oil. Toast the rice, while stirring, about 2 minutes, then combine with the pumpkin/shallot mixture.
Add the wine, stirring to combine, cook for 2-3 minutes.
Add broth, a little at a time, stirring constantly with each addition until broth is absorbed. When finished, the rice should be tender, but firm to the bite.
Remove from the heat and stir in the goat cheese and remaining 1 Tbsp of butter.

To make the risotto balls:

Combine the risotto, eggs, and 1/2 cup panko. In a separate bowl, combine the 1 cup panko and sage, for rolling. Form a ball in your hand with a scoop of risotto, indent it in the middle and place a piece of goat cheese there. Wrap the risotto around the cheese to close it up into a ball, and roll in the panko/sage mixture. Place on a parchment lined baking sheet . Chill in a refrigerator (at least an hour). Heat oil in a saute pan and fry risotto balls until golden brown on each side. Make the balls in batches. Drain on papertowels and sprinkle with salt.

To make mascarpone sauce:

Stir to combine mascarpone, cream, and syrup.


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