Pumpkin Risotto- The Balducci’s Seasonal Kitchen

From Jason Miller, Balducci’s Food Lover’s Market Corporate Executive Chef

As a corporate chef for a gourmet food market, Chef Jason Miller plans ahead for every season, putting new twists on customer favorites and trying out new recipes.  

And this holiday season is no different, except that it marks the 100th Anniversary of this venerable powerhouse for gourmands. What started in 1916 as a green grocer and produce stand run by "Pop" Balducci, became the first company in New York City to sell premium quality foods with a butcher, deli, fishmonger and greengrocer all in the same store. That first Balducci’s Market created the modern standard of the gourmet market.  

Now an epicurean standard for home cooks and food lovers, Balducci’s has with 3 local stores in Maryland and Virginia. The team at Balducci’s is proud to have retained their reputation for excellence and a passion for creating great food and great flavors for their customers.  

Pumpkin Risotto  

As delicious as delightful in presentation, pumpkin risotto served in mini pumpkins can be the centerpiece of any holiday gathering. In a rush and no time to cook? No problem. These mini pumpkins can be picked up at the prepared foods counter at any area Balducci’s in McLean, Old Town or Bethesda. Chef Jason suggests pairing this dish with Balducci’s Private Label Chardonnay. 

Ingredients

•  8 mini sugar pumpkins 
• 1 ¾ cup Arborio rice 
• 1 quart chicken stock 
• ¼ cup white wine 
• ¼ cup white onion, small dice 
• 1 garlic clove, minced 
• 1 ½ cup pumpkin, pureed 
• 1/3 cup grated Parmesan cheese 
• 2 tablespoons butter 
• ¼ cup fresh sage leaves 
• Dash of cinnamon 
• Salt & pepper to taste 

Instructions

Roast the pumpkins by placing on a sheet tray that has been oiled. Place them in a 350˚ oven until just tender when pierced with a knife. (Don’t overcook or they will fall apart.) Remove from the oven and cool until they can be handled.   

Take each pumpkin and run a paring knife around the top with the stem to create a “hat”. Trim the hat of seeds and clean out the seeds from inside of the pumpkin. Season the interior of the pumpkin shell with salt, pepper and a dash of cinnamon. Set aside.  

To make the risotto, bring the stock to simmer and hold it at a low simmer while making the risotto.  

Mince the garlic and sage. Heat the oil over medium heat. Add the onion and garlic and cook until soft, about 3 minutes. Add the rice and coast the rice with the oil and onion mixture. Toast over the heat for 1-2 minutes. 

Deglaze the pan with wine. Stir well to coat the rice and simmer until the liquid is nearly absorbed by the rice. Add the sage and a few ladles of the stock. Stir constantly until the tock in nearly absorbed. Add a few more ladles of stock at a time until the rice is nearly cooked al dente. 

Add the pumpkin puree to he rice. Bring back to a simmer to season to tast with salt and pepper. Spread risotto on sheet pans to cook. Once cool, fill the pumpkin cavities with risotto. Each pumpkin holds about ¾ cup of risotto. Place pumpkin hat on top of the risotto. Once pumpkins are filled, either reheat for serving in a 350˚ oven, or refrigerate.  

Asparagus & Arugula with Fried Duck Egg

By Chef Anthony Nelson, Field & Main 
Photo by Molly Petersen
Serves 2

8 spears fresh asparagus
4 ounces clarified butter
Salt and pepper
2 duck eggs
2 tablespoons Lindera Farms hickory vinegar*
2 tablespoons grapeseed oil
2 tablespoons extra-virgin olive oil
1 large handful fresh baby arugula

Remove the woody ends of the asparagus. Heat a sauté pan over medium-high heat and add half of the clarified butter. When the pan is hot, add the asparagus to the pan. Season the asparagus with salt and pepper while it is cooking. When the asparagus has cooked through, but still has a bite remove from the pan. Set aside.

Heat another sauté pan over medium heat and add the rest of the clarified butter. As the butter is heating up, crack open the duck eggs and add them to the pan. Season and cook until the eggs are sunny side up.

In a mixing bowl, add the hickory vinegar, grapeseed oil, olive oil and season with salt and pepper. Whisk the ingredients together.

Place the arugula in a separate bowl and dress with the vinaigrette, tossing to make sure the leaves are well-covered with dressing. Season to taste.

Place the asparagus in bowl. Add dressed arugula salad to the bowl. Then add the fried duck eggs and you are ready to serve.

* Lindera Farms vinegar is available at many area specialty grocers and online at linderafarms.com

 Field & Main Restaurant, 8369 W. Main St., Marshall, VA; 540-364-8166

Caveman Acai Bowl

Caveman Acai Bowl by South Block Juice (Photography by Hannah Hudson)

Caveman Acai Bowl

Eating a chilly bowl of deliciousness with superfood qualities to boot seems like a great way to kick off the day. Local juice entrepreneur Amir Mostafavi, founder of South Block Juicery, knew that bringing an acai bowl to his cold-pressed juice and smoothie lineup would be a winner. Acai berries are from the acai palm tree found in Central and South America, and they are very high in fiber, healthy fats and antioxidants. The berries are highly perishable, so they are usually packaged frozen, which is perfect for a smoothie bowl. You can find acai in the frozen fruits section of Wegman’s and Whole Foods Market. South Block’s Caveman Acai Bowl is a cult favorite and is a perfect vegan option for breakfast, a post-workout boost or anytime you need a powerful blast of nutrient-rich food in a bowl.

Recipe from South Block Juice Co.

Serves 1

• 1 pack frozen organic acai pulp
• 8 ounces cashew milk (We use house-made South Block cashew milk, aka “Caveman Mylk.”)
• 1 banana

Put all ingredients in a blender and blend until smooth. Pour into a bowl. Top with your choice of granola, sliced dates, sliced banana, organic shaved coconut.

This appeared as a recipe feature with two other breakfast bowl recipes which can be found here.