INSTRUCTIONS
Preheat the oven to 180 Celsius. Slice the quince in half and place on a baking tray skin-side up. Add the wine and cinnamon, cover with tin foil and bake for approximately 30’ until soft. Remove foil and bake for another 15’ to caramelize. Place in a bowl with the syrup and set aside. Meanwhile, in a broad saucepan, heat the oil over medium heat and sauté the pumpkin with the rosemary, onion and garlic for 3-4 minutes. Add the liqueur and simmer for 2’. Then add the rice, stirring for 3-4’ until glazed. Use a ladle to gradually add the vegetable stock, stirring with every new ladleful. The process should take around 20-25 minutes until the rice is cooked but still has a firm bite. Add the mandarin zest, butter, cheese and salt and pepper to taste before removing from heat. Rest for 3’ before serving with 2-3 slices of quince and some of their syrup drizzled over the top.
* Originally published in Gastronomos Magazine, Dec 15 Issue.
INGREDIENTS
- 500 gr risotto rice
- 150 gr hard white goat’s cheese, coarsely grated
- 600 gr pumpkin flesh, cut into 1 cm cubes
- 1 medium-sized quince
- 100 ml Mavrodafni wine
- 1 onion, diced
- 1 clove garlic, crushed
- 1½ tsp rosemary, crushed
- ½ tsp cinnamon
- 1 mandarin, zest only
- 2 liters vegetable stock, hot
- 40 ml amaretto liqueur
- 40 ml olive oil
- 50 gr butter
- Salt, freshly ground pepper
