Pumpkin Seed Risotto with Coffee and Ham Hock Lardons The process of pressure cooking pumpkin seeds to give them a risotto like consistence was another invention by Alex and Aki, while on vacation somewhere silly. In this iteration they were cooked with coffee and pumpkin stock. After cooking they were cooled and mounted to order with butter and the cooking liquid, dressed with ham hock lardons which gave the dish a nice smoky flavor. Sous Vide pumpkin balls where topped with a little pumpkin powder and parmesan cheese. Photo: Cassidy DuHon www.duhonphotography.com
