Rice is born in water and must die in wine.
Italian Proverb
I know I've said how much I love risotto in the past. This was another experiment. I'm sure it would have been better with fresher ingredients but I tried my best with what I wanted to use up. I had some leftover pumpkin frozen that I wanted to use up. At first I wasn't sure that I liked this recipe but it really grew on me. I brought this over to a friend's house and we ate it as a side dish for some breaded tilapia and salad. I had originally intended on this being a main course, but many people don't see risotto as the centerpiece to a meal so it became our side dish. I think it was less overpowering as an accompaniment to something else. The almond flavor was very strong in my opinion. I should have either used less cookies (mine we so small I increased from 4 to 6 cookies) or omitted them and used something else. I think a ginger snap (while being less Italian) would have been a welcome flavor.
Italian Proverb
I know I've said how much I love risotto in the past. This was another experiment. I'm sure it would have been better with fresher ingredients but I tried my best with what I wanted to use up. I had some leftover pumpkin frozen that I wanted to use up. At first I wasn't sure that I liked this recipe but it really grew on me. I brought this over to a friend's house and we ate it as a side dish for some breaded tilapia and salad. I had originally intended on this being a main course, but many people don't see risotto as the centerpiece to a meal so it became our side dish. I think it was less overpowering as an accompaniment to something else. The almond flavor was very strong in my opinion. I should have either used less cookies (mine we so small I increased from 4 to 6 cookies) or omitted them and used something else. I think a ginger snap (while being less Italian) would have been a welcome flavor.
4-5 cups chicken broth
3/4 cup arborio rice
3/4 cup sweet white wine
1 medium white onion, chopped
3 tbsp European style butter
1 cups pumpkin flesh
6 small amaretti cookies
1/2 cup Parmesan cheese, grated
- Start by melting 1 tbsp butter with a little oil in the large pot. Gently fry the onions. DO NOT let them become brown.
- As soon as the onions are soft, pour in your rice.
- Mix the rice with the fat and onions over high heat for about 2 minutes or until every rice grain is coated with butter and they toast slightly.
- Pour in wine and stir briskly so that all of the rice will coated with wine.
- When the wine has completely evaporated, add one generous ladle of stock and mix briskly.
- Stir the rice every 20 seconds. Continue adding one ladle of broth at a time as it evaporates.
- After about 10 minutes, add the pumpkin flesh to the rice and mix. Continue to cook as before with another ladle of broth, making sure the risotto never sticks.
- Crumble your amaretti in a mortar. Be sure to leave larger crumbs to add interest to the dish.
- Add the amaretti crumbles to the risotto and mix in. Continue to cook, tasting every 30 seconds now, until they rice is almost done.
- First remove the pot from the heat and let it rest for 1 minute covered. Then cut the rest of your butter in small and add them to the rice. Mix in the butter.
- Grate the Parmesan and add it to the risotto. Mix it in.
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