Just in time for Thanksgiving, Campo’s Mark Estee shares his famous Fall Risotto, a must-try for all lovers of pumpkin and the tastes of autumn.
- Arborio Rice 2 cups
- Stock hot 8 cups
- Butter 2T plus 4T
- Extra Virgin olive Oil 3T
- Pumpkin/Squash Puree 2 cups
- Pecorino Cheese 1 cup
- Kosher salt
- Fresh pepper
Heat pan to medium, add butter and Olive oil. Add rice and mix well. Toasting and coating the rice as you stir for about 3 minutes. Slowly add the stock while stirring, a little at a time. The rice will soak up the liquid. Continue stirring and adding for 15 minutes, time it. Add some salt and pepper. At 15 minutes, add the squash puree, continue stirring until you reach 19 minutes. Add the cheese, and stir to 22. Add the butter and a little more EVOO. Season with salt and pepper. Serve right away.
- Serve in a hollowed out pumpkin that has been heated in the oven
- Garnish with roasted pumpkin/squash
- Garnish with truffles/truffle oil
- Garnish with toasted pine nuts
Growing up in a Greek-Italian family, Mark Estee loves food and family. He has a penchant for gatherings. A desire to bring people together. Enter, Campo, a place for people who love food and want a beautiful, comfortable place to gather. Located in the heart of the Riverwalk, Campo uses local ingredients from farms and ranches across the region for Napoletena-style pizza, handmade pasta, house-made salumi, and more.