Give risotto a seasonal update
Adding pumpkin puree and sage turns this old favourite into a perfect-for-autumn dish
Not only am I glad that I live in a world with Octobers (thank you, Anne Shirley), I’m also into all the love for everything pumpkin. Except coffee. I don’t want squash in my coffee, thank you very much.
But when it comes to baked goods, yes please, I will indeed have another slice of maple bourbon pumpkin pie. And hip hip to pasta and casseroles swirled and filled with pumpkin puree. And, heck yes, I will stir some pumpkin goodness into my pancake batter.
There’s really no escaping the orange squash. It’s everywhere on the internet and magazine stands. It greets you at the grocery store lineup and waves goodbye to you at the bakery, as you leave with a dozen pumpkin spice muffins.
While I love to bake with pumpkin, it’s also a favourite ingredient in savoury dishes such as risotto. I know what you’re thinking: Risotto is difficult and fussy. It’s what a red-faced Gordon Ramsey always freaked out about on Hell’s Kitchen, calling chefs Donkey when it was overcooked or undercooked. And I agree you don’t want either of those situations when it comes to risotto, but getting to that sweet spot of tender, creamy risotto perfection isn’t that difficult.
The key is to have all of the ingredients that need chopping already prepped. Have the chicken stock simmering on the back burner, and give yourself time, as there is a good deal of stirring involved and you can’t walk away from the risotto pot, even for a minute. Risotto waits for no one and you don’t really
want to scrape off scorched rice from the bottom of the pot.
Risotto is big on technique, so following the steps is key. Please don’t substitute long grain rice for the arborio. It’s not going to work, and I suspect Gordon Ramsey would call you something worse than Donkey for that. Arborio is easy to find — even Shoppers Drug Mart has it on the shelves.
White wine adds loads of flavour, and be sure to pour yourself a glass to sip on while you stir the pot. I infused this risotto with chopped sage and pumpkin puree. The stuff from the can is perfectly acceptable; in fact, I prefer it. If you are making your own puree, be sure it’s not thin and watery or chunky.
After you’ve been stirring for nearly half an hour, the risotto should be near completion. The rice should be tender, but still have a soft bite to it. If it’s crunchy, keep adding stock and stir some more.
You don’t want crunchy risotto, but you also don’t want it to be mushy and overdone.
Risotto is best when served immediately, while it’s still hot and silky. But, if you do have leftovers, crack in an egg and add some panko crumbs for delicious risotto cakes. I believe Gordon Ramsey would approve.