Chef Mike Shackelford makes Pumpkin Risotto - KMPH FOX 26 | Central San Joaquin Valley News Source

Chef Mike Shackelford from Trelio stepped into the Great Day Kitchen on Monday to whip up his famous Pumpkin Risotto.

You can catch Shackelford daily at Trelio, which is located at 438 Clovis Ave in Clovis. For reservations you can call (559) 297-0783.

Here is recipe for those who wish to try it at home:

Trelio's Pumpkin Risotto

2 T                        Butter

1/2 cup                 Diced Pumpkin, or other winter squash

1 cup           Arborio Rice, blanched for 5 minutes

¼ cup                    Yellow Onions, diced

1 cup                     Water

½ cup                    Pumpkin Bisque

¼ cup                    Grated Parmesan Reggiano

t'taste                    Salt and Pepper

1 T                        Butter

1 t                         Shallots, Minced

1 cup                     Mushrooms

t'taste                    Salt and Pepper

In a small sauce pan, melt the 2 T butter and add the onions.  Sweat the onions until they are translucent and tender.  Add the blanched arborio rice and stir until the rice kernels are coated with the butter.  Add the water and continually stir the rice until the rice soaks up the water and becomes creamy.  Add the pumpkin bisque and continue to stir until the bisque has been absorbed by the risotto.  Finish the risotto with the parmesan cheese and season with salt and pepper.  Taste and reseason if necessary.

In a hot sauté pan, add the 1 T butter then the mushrooms.  Sauté them until they are tender and have some golden brown color.  Add the shallots and continue sautéing for 30 seconds.  Season with salt and pepper.  Place a scoop of the risotto in the center of a bowl and top with the mushrooms.  Garnish with shaved parmesan and serve.