Pumpkin Risotto
Ingredients
2 C- Arborio Rice
4 ¼C- chicken stock
1C- white wine
½ C- unsalted butter
¼ C- EVOO
1C- extra fine dice onion. (Should be the same size an uncooked grain)
1C- extra fin dice fennel
¼ C- minced garlic
1 ½ C- Roasted pumpkin puree
Patience.
- Tools
Measuring utensils
Knife
Cutting board
Whisk
Rubber Spatula
Ladle
Method
- In a wide bottom, medium wall pan, heat oil and sauté the minced vegetables until they begin to caramelize.
- Once caramelization has occurred add the butter wait until melted then the rice stirring continuously to ensure no sticking. The goal is to toast the rice.
- Once rice has toasted, showing a little color change, deglaze with the white wine. Reduce wine by ½ and begin adding your chicken stock little by little while continuing to stir the rice.
- Once all the chicken stock has been added to the rice reduce heat and ford in pumpkin puree.
- Season with salt and pepper and enjoy!