Executive chef Ben Pollinger par cooks rice with white wine followed by shrimp stock. He strains the rice, pouring more stock through it to keep the rice from clumping together. He reserves the liquid.At service he reheats the rice with the liquid and adds diced shrimp, roasted, diced acorn squash, acorn squash purée, butter, parsley and purple endive.He tops it with a foam made of chicken stock, butter, cream and pumpkin seed oil whipped with an immersion blender. He tops that with shrimp ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.