Hell’s Kitchen Guide Day 4

Let’s hope you haven’t peaked as a vegetarian chef! Today we’re adding eggs and poultry to the menu. This level introduces a new type of ingredient which is ‘Eggs and Poultry’. These are basically meat products. The more ingredients you unlock, the more dishes you can prepare with different combinations. As you progress, more ingredients will be unlocked. This makes it a little difficult since you will need to make split second decision on which ingredients needs to be churn first.

Hell’s Kitchen Playthrough Day 4
[youtube url=http://www.youtube.com/watch?v=GFcjXJye-cQ]

Today’s Special Recipe

[STARTERS] Pumpkin Risotto with Roasted Mushrooms

Serves: 4

Pumpkin Puree:
1 medium pumpkin (approximately 2 pounds*)
2 tbsp whole butter.
4 cups risotto rice

1) Roughly chop pumpkin into small pieces.
2) Sweat in a saute pan with whole butter until soft.
3) Transfer to a food processor and puree until smooth.
4) Return to a saute’ pan.
5) Simmer until liquid is dissolved and the puree is dry.

Risotto
6 quarts vegetable stock or salted water
2 cups mixed mushrooms, cooked

1) Bring half the vegetable stock to a boil and season with salt.
2) Boil the rice for 6 minutes or until al dente.
3) Strain and transfer to a baking tray and cool.

To Finish:
Pumpkin Puree
Cooked Risotto Rice
The Remaining Vegetable Stock or Salted Water
2 shallots minced
1/2 tbsp chopped garlic
2 oz white wine
2 tbsp mascarpone cheese
2 tbsp shredded Parmesan Cheese
1/2 cooked mushrooms
Salt and Pepper
Olive oil for sauteing

1) Sweat garlic and shallots in olive oil.
2) Add white wine and reduce until almost dry.
3) Add risotto rice and in small amounts add stock until rice is cooked.
4) Finish with pumpkin puree, mascarpone, cooked mushrooms.
5) Season with salt and pepper.
6) Garnish with Parmesan Cheese

*can substitute with butternut squash if necessary.