Fall Pumpkin Risotto with Mushrooms and Roasted Pumpkin Seed Oil
Risotto (Serves four)
8 oz. Arborio rice
3 tbl. olive oil
1 medium onion, diced
1 cup white wine (Pinot Grigio)
5–6 cups chicken stock
3 oz. grated Parmesan cheese
2 oz. butter
4 oz. heavy cream
1 cup pumpkin puree
Salt and pepper, as needed
Heat oil in pan; add onions and sauté until translucent. Add rice and sauté for two minutes. Deglaze with white wine and reduce to a quarter-cup. Add chicken stock one cup at a time and cook rice over medium heat until al dente. Add butter, cream, Parmesan and pumpkin puree. Season with salt and pepper. Keep warm.
Check out more recipes from our Executive Chef Rupert Leitner in our eNewsletter.
With all there is to do in New York, sometimes you just want to grab a quick a lunch and get back to your day. The Madison Club Lounge gets that and is now offering the Madison Express Lunch menu. Get your lunch in 30 minutes or you get 50% off your check! Not a bad deal.
For visitors and New Yorkers always on the go, check out the Madison Club Lounge in the lobby of The Roosevelt Hotel at Madison Avenue and 45th Street!
Madison Club Lounge Sliders Recipe makes 3 Sliders
Ingredients: Ground Beef
Mini Brioche Rolls
Pickled Pearl Onions
Salt and Pepper
Divide Ground Beef in to 3 individual 2 oz balls to form burgers.
Season with salt and pepper and brush with Olive Oil.
Place on a hot grill for about 3 minutes on each side.
Cut Brioche rolls in half and place on grill for about 30 seconds.
Remove burgers from grill and top with Boursin Cheese.
Place burger on the bun, season tomato slice with salt and pepper and place on top of burger.
Cover with the top of the bun. Skewer gherkins and pearl onion and use as a garnish for the burger.
Executive Chef, Rupert Leitner has more than 25 years of experience in the culinary field. As Executive Chef at The Roosevelt Hotel, Chef Rupert has elevated the level of fine dining at the historic 84-year-old landmark.
With early inspiration from his grandmother and mother, he graduated from culinary school in Villach, Austria and began his culinary career in Europe traveling to Switzerland, France and Sweden. In 1982, Leitner moved to the U.S. where he started as a cook at the New York Hilton and was promoted to Executive Sous Chef. He became the Executive Chef at the Secaucus Hilton in New Jersey, following his time at the New York Hilton, and went on to become the Executive Chef at St. Moritz Hotel on Central Park South in N.Y. In 1997, he was hired as Executive Chef at The Roosevelt Hotel, refining further the delicious dining experience at the hotel