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!