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Spicy Autumn Risotto Recipe

Ingredients

How to make it

  • Heat oil and butter in large saute pan.
  • Heat wine and vegetable stock in large sauce pan.
  • Cook onions in oil/butter until translucent.
  • Add uncooked rice and toss until coated with oil and butter.
  • Add mushrooms, ginger, cayenne, nutmeg and few large pinches of sea salt.
  • Add a large ladle of hot wine and broth, stir until rice absorbs most of liquid.Repeat two more times
  • Add the pumpkin puree.
  • Cook another five minutes.
  • Stir in cheese and serve.
  • Can add one Tbsp. of butter for extra creaminess.

Reviews & Comments 3

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  • notyourmomma 13 years ago
    Yes the rice is uncooked when it goes in the skillet. It is a short fat grain with a hard kernel. The goal is to slooooowly cook the rice with near constant stirring while adding in the ladles of hot broth to encourage the starchiness to thicken the liquid to a creamy state. A true risotto rice will have a tiny "to the tooth" al dente yet creamy texture. You can add a bit of butter with the cheese to encourage the creamy factor. Discard the liquid from the dried mushrooms, don't use the steeping water, it can be gritty and ruin the whole dish, how do I know?...been there, done that. :-(
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  • otterpond 13 years ago
    Marvelous. All my favorite flavors. I may take this to Thanksgiving as a new side dish. I haven't committed yet. Can you tell me how Arborio rice is different than your general long grain rice? And, just to confirm, the rice is uncooked when it goes in.
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  • chuckieb 13 years ago
    That's a beautiful looking recipe Tina!
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The Cook

notyourmomma South St. Petersburg, FL

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