Pumpkin Risotto

Pumpkin Risotto

I love rice!  When I traveled to Italy back in 2003, I had real risotto in Milan.  It was creamy, silky and yet it had just the right bite…you know…al dente!

Over the years, I have learned from various “masters” how to prepare risotto.  There are a couple of tricks…first only patient people should make proper risotto…I know, as I learned the hard way when I was  younger and far less patient…secondly, have great music playing as you stand over the hot stove stirring and stirring…and stirring…and thirdly, use the best quality ingredients you can. I use Carnaroli rice, a small pearly rice, that produces a creamy, starchiness to the sauce…one cannot make risotto with minute rice and cream of whatever soup!

This being Thanksgiving time, I am using some leftovers to make a lovely, seasonal Pumpkin Risotto…accompanied by Andrea Boccelli!



Risotto simmering!



Ingredients                            serves 4

2 strips apple wood smoked bacon, diced

1 shallot, minced

1 tbsp. olive oil

1 cup Carnaroli or Arborio rice

1 cup dry white wine (room temperature)

5 cups chicken broth

1 cup pumpkin puree

1 cup cooked pumpkin or sweet potato, diced

¼ cup grated parmesan cheese

¼ tsp. freshly grated nutmeg

1 tsp. fresh sage, minced

1 tbsp. butter

Goat cheese

Salt and Pepper to taste

Method

In stock pot, bring chicken broth, pumpkin puree and nutmeg to a simmer.

Position the stock pot near your sauté pan for the rice.

In a deep sided sauté pan, brown the diced bacon over medium high heat.

Remove the bacon to a paper towel line plate and reserve.

Add one tablespoon olive oil to the pan and reduce the heat to medium.

Sauté the minced shallots until softened but not browned.

Add one cup of rice to the pan and stir to coat with the oil.

Cook over medium heat until the rice becomes translucent, about 3-5 minutes.

Add one cup of wine and stir the rice until the wine is absorbed.

Add the broth and puree mixture to the rice,  in ½ cup additions , stirring at a  brisk simmer until the rice is creamy and tender, but not mushy.

Remove from the heat and stir in the parmesan cheese, sage and a tablespoon of butter. 

Top the risotto with bacon, diced pumpkin, and crumbled goat cheese.

Season with salt and pepper to taste.

Bon appétit!

Thanksgiving $50 Challenge

I was listening to a food feature on a local TV station this morning and the topic of Thanksgiving menus popped up.  One interesting tidbit of information shared was that the average American household will spend about $50 for a Thanksgiving feast to feed  up to ten people.  Five bucks a person...that sounds iffy.  I guess if you forego a fresh turkey and buy frozen, then, it might be doable.  This list also assumes that you have bread,  milk, sugar, spices, salt & pepper,  flour  coffee, tea, eggs, olive oil,  you know, the basics in your pantry/refrigerator.

I perused the local supermarket and Costco circulars and with my coupon caddy in hand, I came up with this menu and shopping list:

Turkey with bread stuffing
Homemade gravy
Relish tray:  Celery, radishes, spicy pickled vegetables
Whole steamed carrots with herb butter
Steamed green beans
Mashed potatoes
Roasted beets with goat cheese
Fresh cranberry/Clementine sauce
Apple Pie
Chocolate Chip cookies
Clementines
Apple cider

12 lb frozen turkey @ $.60/lb   $7.20
Use the neck and giblets for making turkey stock for gravy and stuffing
**save the carcass for turkey stock for turkey pot pie

2 lbs butter  $4.00 (coupon for $1.00 of 2)
1 lb for herbed butter for basting and carrots, mashed potatoes
2 sticks for Chocolate Chip cookies

3 lbs fresh carrots $1.25
The carrots will be used to flavor the turkey stock, stuffing, as well as a vegetable side dish.
Leftovers can be used for turkey pot pie

1 lb yellow onions $.50
These will be used to flavor the stock, stuffing and green beans.

2.5 lbs. fresh green beans  $2.50
Vegetable side dish and leftovers can be used in turkey pot pie.

4 lbs of Yukon Gold Potatoes  $3.50
Mashed potatoes and 1 lb potatoes for turkey pot pie

2.5 lbs large whole fresh beets  $2.50
Roasted as a side dish

1 bag fresh cranberries  $2.00
Homemade cranberry sauce

Clementines $6.00
For dessert and to use in cranberry sauce

1 bag celery hearts  $1.00
For stock, stuffing, pot pie and as a part of relish dish for the table

1 bunch radishes $1.00
For relish tray

1 jar pickled vegetables $2.50

Goat cheese:  $4.00
For topping the roasted beets

2 lbs farm fresh apples $2.00
Apple Crumb pie dessert

Chocolate Chips $2.00 (on sale 2/$4 and I have a $2.00 coupon)
Chocolate Chip Cookies for dessert

1 box prepared pie crust (2 crusts included)  $1.50  (on sale and coupon $1.00 off 2 boxes )
1 crust for Dutch apple pie and 1 crust of next day turkey pot pie

1 gallon local apple cider $5.00
We drink this cold as well as hot, spiced!

Bread for stuffing  : Free!  I have been saving the odds and ends of bread and freezing it for just this occasion! But if you need bread for stuffing, buy it day old for about $1, make your own cubes and dry it out in the oven or overnight.

Herbs:  Sage, Parsley, Rosemary, Thyme, Basil...Free!  I have an herb garden and I still have fresh herbs growing, as well as a stash of herbs that I have dried.

Bonus!  I had a vegetable garden this summer and an abundance of green beans, some of which I froze and others I pickled...these will be added to the relish tray!

Total:  $47.45  AND I factored in leftovers for Turkey Pot Pie that should feed 4-6 people!

I also have a $15.00 "rewards" coupon which I can use for a $50 purchase! If I buy a fresh turkey instead of frozen or some extras of the sale and coupon items like butter, pie crusts and cranberries for the next holiday meal, I can reduce my frugal Thanksgiving expense down to around $35.00!!!!  So...with some foresight, menu planning and thrift, I can serve a great bargain meal and have enough to buy another turkey and pop it in the freezer for Christmas!

Or with the extra $$, I could buy a nice bit of Plonk...from Costco...maybe a nice Pinot Noir!

What I find really neat about this little experiment is that the quality of food is high.  I don't have to purchase a lot of pre-packaged or prepared items and I'll be able to offer my family most of our traditional, Thanksgiving favorites.

Happy Thanksgiving...count your blessings...Bon Appetit!