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Welcome Tummywise Visitors. All of the great content from the Tummywise site has now been incorporated in the California Dried Plums site.

Pumpkin Risotto with Dried Plum Fonduta

Dried plums have enough boldness to stand up to the cheese and pork in this dish while helping to heighten the flavors of the other ingredients. 

Recipe courtesy of Chef Mark Liberman and the California Dried Plum Board.

Prep Time  30 min Cook Time  50 min Serves  4-6


Dried Plum Fonduta:

1 1/2 cups milk

1 1/2 cups heavy cream

1 1/2 lbs. Fontina cheese, shredded

3/4 cup butter, cubed

12 egg yolks

Freshly ground pepper to taste

3 cups diced California dried plums



3/4 cup extra virgin olive oil

9 cups carnaroli or Arborio rice

6 bay leaves

3 cups chopped onion

6 cups dry white wine

Salt to taste

24 to 30 cups hot chicken stock, divided

3 cups grated top quality Parmesan cheese

3 cups unsalted butter

6 cups diced pumpkin or butternut squash, roasted

3 cups canned pumpkin

12 links pork Italian sausage, removed from casing, crumbled and sautéed

2/3 cup aged balsamic vinegar


1.  Place milk, cream and cheese in a pot and cook very slowly over very low heat until cheese is melted and smooth. Add butter slowly, never allowing mixture to boil. Remove from heat and whisk in yolks, one at a time. Season with pepper and stir in dried plums. Set aside and keep warm.

2.  Heat olive oil over high heat in a large saucepan. Add onions and reduce heat to medium-low. Cook for 10 minutes or until onions are translucent, stirring occasionally. Add rice and bay leaf and toast gently for 10 minutes. Deglaze pan with wine and cook until excess liquid has cooked off.

3.  Add 6 cups hot chicken stock to rice. Cook over medium heat, stirring often but not constantly. Cook until excess liquid is mostly cooked off. Repeat steps two more times depending on rice, it should be firm to the bite.

4.  Remove from heat and stir in Parmesan cheese, pumpkin puree and butter. Finish with diced pumpkin and sausage.

5.  Spoon risotto into 24 to 32 shallow bowls and top with Dried Plum Fonduta and a drizzle of aged balsamic vinegar.