Thursday, December 2, 2010
The first time I ever made risotto I was a little intimidated. I was always told it was labor intensive and could be hard to make. I found it to be quite the opposite. It does require constant stirring and a little more time than regular rice, but other than that it is quite easy to make and it packs allot of flavor. The classic risotto generally has a cup of wine added as the first installment of liquid. The rice immediately sucks in the flavor and adds a distinctive taste to the dish. I can take either way. For this recipe I omitted the wine in fear of it masking the pumpkin, but if you so desire simply make the first ¾ cup liquid you add to the rice wine instead of broth. Whatever you desire, have some fun and experiment and I am sure you will find a your own favorite recipe in no time.
Carnarolli rice is a little harder to find than Arborio, but if you can find it, I would recommend it over Arborio. They are both very similar, but carnarolli is a little sturdier rice and holds up even better to the constant stirring and adding of liquid.
Makes: 4-5 cups
Prep time: 10 minutes
Cook time: 25-30 minutes
2 cups Arborio or Carnarolli rice
1/2 cup finely chopped onion or shallot
4 tbs unsalted butter
1 tsp kosher salt - more to taste as needed
1 tsp all spice
1/4 tsp black pepper
4-6 cups vegetable broth
3/4 cup puree pumpkin
In a medium sized pot bring broth to a boil, then reduce to low heat. In another medium sized pot melt 2 tbs butter and sauté onion until tender on medium heat. Add rice to onion mixture and sauté in pan until the majority of the rice is lightly golden. Add ¾ cup liquid and simmer down until most of the liquid is gone, stirring frequently. Repeat the process adding ½ a cup liquid at a time until rice is almost done. After you have used up about half the liquid, add pumpkin, all spice, salt and pepper and stir until well blended. Continue to add the broth in batches, stirring frequently until rice is cooked through - about 25 minutes total. Remove from heat and stir in butter and cheese, stirring until melted. If mixture seems too thick add a little more broth or water, if out of broth, until mixture reaches your desired consistency.