Making any kind of risotto at home requires
that bit of love you have to add to everything you cook. You can call
it patience or passion, but this dish is not one you can set and forget.
Don't leave the risotto alone for more than 3 minutes. If you forget to
stir it often, it will stick together and form a huge lump.
Ingredients :
Olive oil - as needed
Nutmeg - 1/4 tsp.
Sage - 2 tsp.
Yellow onion - 1/2 (finely chopped)
Kosher salt - 1/4 tsp.
Arborio rice - 8 oz. *
Dry white wine - 1 cup OR apple cider vinegar
Vegetable broth - 1 quart (heated)
Pecorino cheese - 1/2 cup (grated) OR Parmesan cheese
Pumpkin puree - 1/2 cup
Unsalted butter - 2 tbsp.
* Carnaroli, Vialone, Nano or sushi rice. Farro, quinoa, and even steel-cut oats can also work well.
Method of preparation:
Heat 2 tbsp of oil over a medium flame.
Fry the nutmeg and half of
the sage for 30 seconds, then add the onion.
Season with salt and cook
until soft.
Add the rice.
When it starts to be toasted and fragrant, add the
wine.
Continue cooking, stirring occasionally, until nearly evaporated, 2
to 3 minutes.
Reduce heat and add 3/4 cup vegetable broth. Stir often and let
simmer.
When the broth is nearly all absorbed, add the remainder in
small batches over the course of 25-30 minutes until the texture is
thick.
Fold in the cheese, pumpkin puree, butter, and the rest of the sage.
Cook for another 5 minutes. Serve hot.
Tip:
Add turmeric and pepper for a warming effect.
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