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 *
Vegetable broth - 1 quart (heated)
Pecorino cheese - 1/2 cup (grated) **
Pumpkin puree - 1/2 cup
Unsalted butter - 2 tbsp.
* For non-alcoholic options, broths, vinegar, lemon juice, and white grape juice are excellent choices. To substitute, pair broths
with a splash of vinegar or lemon juice for acidity, use a smaller
amount of vinegar and dilute it with water or broth, or use a small
amount of white grape juice to provide sweetness and acidity.
** or a vegan alternative, nutritional yeast or a commercial vegan cheese can mimic the flavor.
Preparations
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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