Food & Drink In a large saucepan over medium-high heat, heat olive oil. Sauté onion until soft, about five minutes. Add pumpkin puree. Mix well. Cook until heated through. Add rice, stirring with a wooden spoon until each kernel is coated in pumpkin/rice mixture. Add wine and stir. Add three cups chicken broth, rosemary and mushrooms to pumpkin/rice mixture. Bring to a boil, then reduce to simmer, stirring frequently. As broth is absorbed, add more ½ cup at a time, stirring frequently. Add broth to desired thickness. Simmer until most of the broth has been absorbed and rice is slightly al dente, yet creamy (porridge-like)… about 18 minutes. Add butter and cheese, stirring to combine. Season with salt and pepper. Garnish with freshly grated Parmigiano-Reggiano. Suggested Wine: This is a heavy dish due to the rice and pumpkin, thus requiring a heavily weighted white. Choose a white with at least 13 per cent alcohol. Alcohol in wine adds thickness known as viscosity. The saltiness in the cheese will work nicely with the wine’s crisp acidity. Pumpkin Risotto with Porcini Mushrooms, Wine and Rosemary Serves 4 2 tbsp. olive oil 1 small onion, diced 2 cups unsweetened pumpkin puree 2 cups dried arborio rice ¼ cup dry white wine 6 cups chicken broth 1 sprig fresh rosemary 4 dried porcini mushrooms, soaked for 1 hour in advance 2 tbsp. butter 1 cup of grated Parmigiano-Reggiano cheese Salt and freshly ground pepper to taste CSANews | WINTER 2016 | 59
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