Executive Chef Danny Bortnick
Firefly, Washington, D.C.
Yield: Serves 6
- 8 cups vegetable stock
- 1 cup yellow onion, diced small
- 1 lb. foraged mushrooms
- 1 tbsp. extra virgin olive oil
- 2 oz. sherry wine
- 2 cups carnaroli rice
- 2 cups white wine
- 2 cups neck pumpkin, diced small and roasted
with extra virgin olive oil, salt and pepper - 2 tbsp. butter
- 2 tbsp. shredded parmesan
- 2 tsp. fine herbs (minced chive, thyme, parsley)
- Salt and pepper to taste
- 1/3 cup Greek yogurt
- 1/2 cup heavy cream
- 1 tbsp. powdered sugar
- 1 tbsp. brandy
- 2 eggs, separated
- 1 cup light brown sugar
- 2 cups persimmon, peeled and pureed
- 6 tbsp. unsalted butter, melted
- 2/3 cup half and half
- 1 cup AP flour
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp salt
- 1/2 tsp. pepper
- Cinnamon, to taste
- Chantilly cream to taste
Foraged Mushroom and Pumpkin Risotto
1. Place the vegetable stock in a pot and bring to a steep.
2. Meanwhile, in a large straight-sided sauté pan, sweat the onion and mushrooms in olive oil until the onions are translucent. Deglaze with sherry.
3. Add the rice to the sauté pan and stir with a rubber spatula until the rice is lightly toasted.
4. Add white wine to the sauté pan and reduce while stirring.
5. Begin adding small amounts of the hot vegetable stock to the rice mixture, keeping it at medium-low heat, stirring occasionally.
6. Repeat this until the rice is creamy in texture (it should not be crunchy). The consistency at this point should be like oatmeal.
7. Add the pumpkin, butter, parmesan, herbs, salt and pepper.
8. Reduce to low heat and stir until all the butter and cheese is absorbed. The final risotto consistency should be like runny oatmeal.
Persimmon Pudding with Chantilly Cream
1. Mix Greek yogurt with baking soda and set aside.
2. Whip cream with powdered sugar and brandy to soft peaks and place in the refrigerator.
3. Preheat the oven to 325 degrees Fahrenheit.
4. Butter a soufflé dish or gratin dish.
5. Beat the egg yolks, sugar and persimmon pulp together in a bowl. Stir in the melted butter, half and half, and yogurt mixture.
6. In a second bowl, combine the flour, salt, pepper, baking powder and cinnamon.
7. Add the dry ingredients to the wet persimmon mixture, stirring slowly with a whisk to combine them well.
8. Whisk the egg whites until they are firm but not dry. Fold them into the batter and then turn everything into the prepared dish.
9. Bake until the pudding has risen and is firm, about 45 minutes. The center will fall, but that's fine.
10. Serve warm or at room temperature with Chantilly cream.
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