Oh what a fabulous September thru winter meal… top this with Shrimp, or scallops to make it even more impressive!
Tools:
Knife
Cutting board
Wooden spoon
Saute pan
Measuring cups
Measuring spoons
Ingredients:
Pumpkin purée 1/4 cup
Arborio rice 1/2 cup
Goat cheese 1/4 – 1/3 cup tangier with more, reduce the chicken broth if using more goat cheese
Parmesan cheese grated 1/4 cup
White wine (not sweet) Sauvignon blanc, or a chard 3/4 cup
Chicken broth 2- 2 1/2 cups room temp, not cold out of refrigerator
Fresh Rosemary chopped 2 sprigs, not the stem
Sweet onion chopped 1/4 cup
Olive oil 4 T.
Method:
Risotto is truly a labor of love! This is not a fast dish and this is not a dish you walk away from to often during the thicken process. The thing is, its not hard either so just be ready to work for the wonderful flavor this dish creates!
To begin you will need
oil
onions
wine
all close by…
Add your oil to your site pan, over medium to high heat, be careful! Olive oil has a low smoke point so make sure you don’t walk away.
Add your onions, once hot, and use your wooden utensil to stir around about 2 minutes.
Add your Arborio rice, stir again incorporating the onion and rice. You want to stir and have the rice over the heat in the oil until it become somewhat transparent around the edges. When you see this, go ahead and add your wine. Stir and agitate with your wooden spoon. Once it sucks in all the liquid…
Add chicken broth 1/2 cup at a time.
After adding your first 1/2 cup of broth, begin that stirring motion again and moving your pan around. You are now helping the rice to release the starches, and this is how you get beautiful thick risotto in the end. This is the labor of love I was referring to. Lol
Continue agitating the risotto until the liquid dries up, add another 1/2 cup of broth and repeat until all your broth is incorporated and your risotto becomes thick and cooked. Keep on medium/high heat the whole time.
Your goal is not mushy overcooked rice, but al dente, like a noodle…
Taste one of the pieces and see if you need to add your last 1/2 cup of liquid. Remember al dente.
Time for your goat cheese, stir in nd fully incorporate…then the Parmesan cheese…Stir again and remove from heat
Taste and add salt if needed.
Enjoy this with a white wine or a lighter red
Liv to Eat
Sarah
