Pumpkin Risotto

Well, it's the season and all so what better way to spend a bitterly cold evening than cooking a delicious pumpkin risotto?

First, the CC hied himself to the farmers' market where two small pumpkins, and two leeks were sourced.

After that, the CC made a jaunty saunter to his freezer where previously frozen vegetable stock could be obtained.

Ingredients

1 red onion (diced fine)
2 leeks (diced fine)
2 small pumpkins (or 1 large one)
1 stick cinnamon

2 cups vialone nano, or carnaroli rice

freshly shaved parmigiano-reggiano

Recipe

We roast cut the pumpkins, sprinkle salt and pepper over them, invert them over some water, and roast at 400F for 45 mins in a tightly covered pan.


When they are cool, scrape out the flesh. It should be roasted and very soft. Mash it to a pulp.

Here's the mise-en-scène.

First, the roasted mashed pumpkin.


Here are the diced onions and leeks.


Here is the grated parmigiano-reggiano.


Add the stick of cinnamon to the vegetable broth, and keep on a low simmer.


Sauté the onions on a medium-low heat. The point is soften them by evaporating their water. Do not let them brown.


Add the leeks, and sauté for a bit.


Then, add the rice and let the oil coat each grain. Do not worry if they toast just a little bit.


Now, here's the trick. You want to ladle hot broth into the rice so that the temperature does not fall. Plus, you would like to add the pumpkin.

So alternate! Broth, pumpkin; broth, pumpkin.



Finally, the mantecura. Tasty milk fats to finish off the risotto. First take the pot off the fire, then add the shaved parmigiano-reggiano.


Doesn't that look gorgeously yummy?