There's nothing quite like risotto in terms of versatility. You can serve it as either a side dish or a main dish, and is just as delicious classically prepared or all gussied up. The creamy texture of perfectly cooked arborio rice makes a fabulous base for just about a million different variations; this pumpkin version is super easy, and is not laden with cheese and butter as the majority of risotto recipes are! The key to making perfect risotto is in the constant stirring. The starch in the arborio rice gets released as it cooks, and if you're not constantly stirring and adding liquid, it very quickly can turn to sticky mush. But it doesn't take long, so it's worth every loving turn of the spatula.
Pumpkin Risotto
- 1 shallot, finely minced
- 2-3 cloves of garlic, finely minced
- 1/2 cup olive oil
- 1 cup arborio rice (and yes, it has to be arborio)
- 1 cup pumpkin puree (straight out of the can is good, unless you really want to make your own!)
- 1 cup dry white wine (room temperature); I recommend a chardonnay that has gone through a secondary malolactic fermentation so it has a rich, buttery taste - as opposed to a fruit-forward style of wine (for this recipe, I used a La Crema 2006 Sonoma Coast Chardonnay)
- 3 cups fat-free, low-sodium chicken stock (warmed) - use vegetable stock for a vegetarian version
- Salt, to taste
- Parmesan cheese, grated
This is delicious! I used a variation on the suggested wine...just because I had something special opened from the night before. Try this: a late harvest Mendocino voignier instead of the Chardonnay. It's sweetness is a lovely compliment to the pumpkin. Add lots of parmesan to balance. Voila.
ReplyDeleteI am loving your photos and the dishes as I browse. Keep up the great choices!!
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