Ingredients for Risotto
• 3 Tablespoons EVOO
• ½ cup shallots, minced
• 2 cloves garlic, minced
• 1 1/4 cup risotto rice such as Arborio
• ½ cup dry white wine
• 3 1/2 cups water, hot
• 1 1/2 cups (approximately) chicken stock, hot, optional
• 1 cup Cinderella pumpkin or butternut squash, or other Fall squash, small dice, raw or canned organic pumpkin
• 1/2 cup CINDERELLA PUMPKIN, small dice, roasted, puree while warm, hold warm, optional
• sea salt, ground, pepper, and coriander To Taste
• 1/4-½ cup fresh Tallegio Cheese, grated (Note: the lower amount will best allow the flavor of the pumpkin dominate; more and the cheese takes over a bit)
Place oil in large sauce pan on moderate heat; add shallots, garlic, and diced pumpkin; cook until vegetables are aromatic; add rice and stir until rice becomes slightly translucent; add wine. Cook until wine is almost absorbed. Start adding the mixed stock and water, ½ cup at a time, stirring with each addition to ensure even absorption. Finished rice should be slightly resistant to the tooth-tender.
Add warm roasted pumpkin puree and adjust seasonings. Finish with the small measure of Taleggio cheese; taste and add more, if desired. Season, if needed.

To make Timbales: (after preparing and cooling risotto)
Prepare kale:
Clean curly kale of stems. Chiffonade. set aside
Place 3-4 Tablespoons of EVOO in a large sauté pan and heat to warm before adding kale.  Add kale and season with sea salt, coriander and pepper.  Cook approximately 6-9 minutes.  Remove and cool for assembly.

Prepare Eggplant
Peel and slice lengthwise on mandolin 16 slices of Globe Eggplant. (approx. 2-3 each)
Season slices with sea salt, ground coriander and pepper. Place on preheated grill or griddle that has been coated with olive oil. While on first side, brush the other side with EVOO, as well. Turn slices and mark the other side, but do not overcook. Reserve flat on cookie sheet until ready to assemble.

Assembly: for each ring:
Lightly oil the inside of each ring, or individual oven-proof baking dish if not using rings.
Use 3-4 slices of grilled eggplant, for each ring; ¼ cup kale; ¼ cup cooled risotto and 1 ounce Taleggio cheese.
Wrap 2-4 eggplant slices around inside of rings, overlapping each as you go. Spread 2 Tablespoons of kale on the bottom of each ring. Add half the risotto, a piece of cheeses and then remaining risotto. Cover with other half of kale and top with a piece of grilled eggplant. Cover each timbale with foil. Repeat till all are assembled.
Bake at 400 degree F. for 15-18 minutes or until center registers 165°F.
Remove each ring to serving plate. Gently loosen around edge and slip off the ring. Serve immediately.
(Don’t be surprised if leftovers taste good the next day too!)


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