Sunday, November 13, 2005

A highly requested favorite

I can't believe I'm giving away one of my trade secrets. I first made this recipe about 4 years ago, I found the recipe somewhere and I can't remember was a magazine, that's all I can remember...Gourmet...Bon Appetite?

This dish is pretty simple, but can be very classy and served in a pretty cool way!

Ladies and Germs, I give you:

Pumpkin Risotto
serves about 4

1 1/4 cup peeled, seeded, diced pumpkin (Sugar Pumpkins, the small ones, better tasting, less stringy)
4 cups of stock, plus 2 cups of water (chicken or veg, your choice, also, you may not need all of it)
1 small to medium onion, finely diced
1 TB olive oil
1 cup of Arborio Rice (most grocery stores carry Arborio Rice, it is the traditional, perfect rice for Risotto, I wouldn't recommend another type of rice)
1/2 cup grated fresh Parmigiano-Reggiano cheese
1 TB butter
Salt & Pepper to taste

Cook diced pumpkin in simmering water until tender, about 3-4 minutes. Reserve.

Bring stock/water mixture to a simmer and keep it there. When making risotto, you add the stock a little at a time and if it is cold, it will take twice as long and may affect the texture.

In large sauce pan, heat oil over medium heat and add the onion, sweat the onions until translucent, do not saute, you don't want to brown the onions, just sweeten and tender them.

Add your rice and stir to coat with the oil, keep stirring for 2-4 minutes until the edges of the rice are translucent.

Add enough stock until the rice is just covered, allow to simmer, stir occasionally, until stock is absorbed. Add another cup of stock, stir/simmer/etc until absorbed. Repeat until the rice is al dente.

Remove from the heat and add parmigiano, pumpkin and butter. Stir and serve immediately.

This will take about 20-25 minutes. It requires your attention. Don't leave it unattended.

Risotto doesn't hold well. Reheating won't give you the same tasty treat. There are other things you might want to try, IF you have left over. Shape into patties and fry in a pan...rice cakes?!?!

When I simmer the pumpkin to make it tender, I actually simmer it in the stock...a little cross flavoring.

The first two or three times I served this, I actually served the risotto in mini pumpkins that had been roasted! It was beautiful. You'll need four mini pumpkins, carved and cleaned out. Roast for 10-20 minutes at 350-400 degrees. Until just tender. It's pretty, but not necessary.

I haven't, but I think the addition of some fresh chopped sage would be a really tasty addition.


DC FOOD BLOG posted a great recipe for using up left over risotto. Check it out!

UPDATE: (10/12/06)
Photos post here.


DC Food Blog said...

Oh my god. Serving it in a pumpkin? Have you thought of having your own cooking show with that kind of fabulousness? Hey, would you mind if I linked to your post for an entry on risotto balls?

Dancer in DC said...

Yes, served in a pumpkin. It's truly the most amazing Martha-like creation he has done. I believe veggie friend Em might have wept openly. Without question part of one of my all-time favorite meals.

What's surprising is how mild the pumpkin is - it adds just a hint of sweetness, balancing the salty goodness of the cheese.

Some day I will move to Botswana, where pumpkins are a staple part of cooking all year round!