Green pumpkin risotto with king oyster mushrooms

For ➍

600 g flesh of a fresh green pumpkin (such as Marvano), cut into small cubes*

300 g Arborio or Carnaroli rice

1 l vegetable stock, warm**

1 onion, finely chopped

400 g king oyster mushrooms eryngii) ****

2 cloves garlic, finely chopped

a splash of dry white wine

100 g Parmigiano, grated

1 ts dried sage or a few sprigs of fresh sage

a knob of butter

a dash of olive oil

pepper & salt

Roast the pumpkin in a preheated oven at 200°C with a dash of olive oil, the sage, pepper, and salt for 20 m until tender.

Sauté the onion and garlic in a pot with a little olive oil. Add the risotto rice and cook, stirring, until the grains appear translucent. Deglaze with the white wine and allow it to be fully absorbed.

Meanwhile, remove the pumpkin from the oven. Take half of the cubes and, using an immersion blender, purée them with a splash of stock until smooth. Set the remaining cubes aside. Gradually add the warm stock to the rice, one ladle at a time. Stir regularly, adding the next ladle only once the previous one has been fully absorbed. This process takes about 20 to 25 m in total, until the rice is *al dente*.***

Halfway through the cooking process, stir the pumpkin purée into the rice. Sauté the king oyster mushrooms in a little olive oil and butter until cooked through (5–10 m). Cover and keep warm. Remove the pan from the heat once the rice is cooked. Stir in the knob of butter, the Parmigiano, and the diced pumpkin. Let the risotto rest, with the lid on the pan, for another 2 m before serving.

*The peel may be left on, if desired.

**Prepare a broth using 2 carrots, 1 small potato, ½ a white onion, 2 sage leaves, 5 black peppercorns, 1.5 liters of water, and salt. Simmer for 40 minutes, then strain.

*** Or use a quick, safe method.

****Or wild mushrooms.

Eryngii with wild garlic

For ➍ 
20 cl olive oil (+ some extra for frying)

3 tbs lemon juice

pinch of salt

pinch of black pepper

Kinoko no shioyaki (Japanese salt sauteed mushrooms)

For ➋
3 eryngii mushrooms, slice each piece into 3 thick slices
3 small cubes of butter
sea salt & crushed black pepper
½ tbs sake or mirin, optional

Heat a non-stick pan over high medium heat. Add the butter and place the mushrooms, cut side down, in the pan, for 1-2 m per sides.
This will sear the bottom of the mushrooms to a nice golden brown, partially caramelizing them.
Sprinkle with salt and crushed black pepper to taste and covering the pan for a 1-2 m. This will steam and cook the mushroom further.
Sprinkle wit sake or mirin (optional), dish out and serve with rice.

Read a risotto recipe, based on the same idea.

Pad hed eryngii kap koong (eryngii with prawns @ wok)

For ➍
450 g fresh prawns
150 g eryngii mushrooms*
75 g scallions, cut in 5 cm pieces
2 tbs vegetable oil
3 cloves of garlic, minced
1 tbs light soy sauce
1 tbs oyster sauce
pitch of pepper

Clean eryngii mushroom or wipe the mushrooms with wet clean cloth if there is not much dirt and cut into site bite.
Clean and remove the prawns shell but leave the tails for good appearance.
Then cut open the back of each shrimp to remove the veins.
Heat oil in wok over high heat. Wait until the oil is smoky, and then add minced garlic and prawns for fry until turn to pink.
Add mushroom, oyster sauce, soy sauce and water and all ingredients in the wok.
Stir quickly for 2-3 m, then turn down the heat.
Transfer to a serving place. Sprinkle with spring onion and pepper.
Serve immediately with hot steamed rice.

*Use oyster mushrooms instead.