|Risotto con zucca (Risotto with pumpkin)
However, when it came to the Thanksgiving dinner we just had, I knew it would be too much for a first course. While risotto is relatively simple to prepare it is time consuming and requires my undivided attention for at least 20 minutes. I decided instead to create a new family tradition. My plan was to serve pumpkin risotto the day after Thanksgiving, along with all of the other delicious leftovers. I think it’s a perfect way to add a new element to a meal we’ve already eaten a couple times over by lunch the next day. I had plenty of left over zucca (pumpkin) from the soup course, which worked out perfectly. I have officially converted Greg into a pumpkin/squash lover. If you want to add some Italian flavors to your holiday meal this year, check out my simple recipe. I hope your family enjoys it as much as we do.
INGREDIENTS (serving of 4)
>One (1) small onion (diced)
>Four (4) cups of chicken stock
>Nine (9) palms of arborio rice (two per person with one extra). Roughly two (2) cups
>Half (½) – full (1) cup of white wine (depending on taste… and quality of wine)
>Roughly ½ cup of grated parmesan cheese and additional cheese for the table and for garnish
>Third (1/3) stick of butter
>Salt to taste
>One and a half (1 ½) cups of cubed butternut squash (one butternut squash cleaned, peeled and deseeded)
>Cube the pumpkin and dice the onion
|Prepare your pumpkin and onion
>Heat chicken stock in a pot
>On a separate burner, heat olive oil in a large flat pan with high sides. Add onion and squash until it is softened and the onion is translucent. While the onion and squash are cooking, add a dash of salt. This could take a little over 5 minutes. Don’t allow the onions to brown
|Watch that the onions don’t burn
>Add the rice and mix together. Stir until the rice is toasted (but not brown) about three – four (3-4) minutes
|Stir in the rice
>Add the wine and continue to cook the rice until the wine is absorbed. After a minute, add a ladle or two of the stock, stirring the rice continuously until the liquid is absorbed
|Laddle in the broth
>Continue stirring and ladling the broth for approximately fifteen (15) minutes. Be sure to taste as you go and add salt accordingly. The rice should be al dente and creamy
|Keep stirring and add more broth once it’s absorbed
>Remove from heat and stir in butter and Parmesan cheese. Cover and allow pan to sit for five (5) minutes
|Stir in the parmesano
|Cover and let sit for five minutes
>Serve right away and top with fresh grated Parmesan cheese
|Don’t forget to add the grana (grated cheese) and enjoy
PLEASE NOTE – Cooking risotto requires constant attention. Make sure the table is set and everything else you are serving is ready before you begin the rice.
|Is it possible that the turkey gets better after the Thanksgiving meal?!
|Combine whatever sides you have leftover
I hope that you’ve enjoyed this recipe and that perhaps you’ll try to incorporate it into this year’s Thanksgiving! Let us know if you do and buon appetito!