Pumpkin Risotto

Today the sky is gray and dreary and I'm in need of some comfort food. There's a package of Aidell's chicken/apple sausages in the freezer. I'll saute those with some Granny Smith apples from a friend's orchard. That's a good start, but I need something more--something toothsome and creamy.

I bought a sugar pumpkin a few days ago at the produce stand, there is a sack of arborio rice in the pantry, and I still have some fresh sage in the garden. So, all I need is about 45 minutes at the stove and we can have a wonderful dinner of sausages, apples, and risotto.

Risotto is a rice dish common in the northern region of Italy. The type of rice used is very important. Don't run to your cupboard and grab the box of Minute Rice, or even Uncle Ben's. It won't work. You need a short-grain arborio rice. Arborio rice has a higher starch content and remains firm (al dente) when cooked--that is exactly what you want and need for a proper risotto. Risotto is creamy, but not mushy. The grains remain gently "toothy" but are enveloped in a creamy cloak which results from the mixing of the starch with the liquids in which the rice simmers.

Pumpkin Risotto (serves 6)

Ingredients

• 1 small sugar pumpkin (or any other hard winter squash such as acorn), about 1.5 lbs
• 6 cups chicken stock or vegetable broth, brought to a simmer
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, diced (about 1/2 cup)
• 1 clove garlic, minced
• 1 1/2 cups arborio rice
• 1/2 cup white wine (not too dry—a Riesling is nice)
• 1 teaspoon finely shredded fresh sage
• 4 tablespoons grated Parmesan cheese
• 1/4 cup Gorgonzola (or other bleu cheese of your liking, optional)

Instructions

1. To begin, cut the pumpkin in half, scoop out the seeds and then peel. Cut the flesh into small (about 1/2-inch) dice. Saute the pumpkin in the butter on low heat until it begins to caramelize and softens. (You want it to "give" when pierced with a knife--think texture--done but still slightly firm,  not soft and squishy). Remove the pumpkin to a bowl and set aside.
2. In a large saucepan saute the onion over medium heat in the 1 tablespoon of olive oil. Cook, stirring occasionally until it begins to brown, about 10 minutes. Add the minced garlic and the rice; stir until the rice is coated with oil.
3. Add the white wine and then about 1 cup of the stock, stir and let simmer over medium-low heat until almost all of the liquid is absorbed. Repeat this process, ladling in stock, stirring, and simmering until all the stock is used and the rice is cooked through. This will take about 20 minutes.
4. Stir in the pumpkin and then the parmesan and fresh sage. Stir until the cheese is blended in and the mixture appears creamy. If desired, crumble a bit of Gorgonzola on top of each serving.

Photo courtesy https://cookieandkate.com/roasted-butternut-squash-risotto/