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    Pumpkin Riscotto


    Source of Recipe


    Internet

    Recipe Introduction


    Served as either a main entree or a side dish~

    List of Ingredients




    5 C. chicken broth
    1 T. olive oil
    2 shallots
    1 small onion, chopped
    1 clove garlic, chopped
    Two 12-ounce packages Arborio rice (see note)
    3/4 C. dry white wine
    1/4 tsp. turmeric
    2 C. solid-packed pumpkin
    1/2 tsp. salt
    1/4 tsp. black pepper
    1/8 tsp. ground nutmeg
    1/2 C. grated Parmesan cheese
    1/4 C. roasted red pepper, chopped

    Recipe



    Bring chicken stock to a boil in a large saucepan, then reduce heat to simmer.

    Heat olive oil in a large heavy saucepan. Saute shallots, onion and garlic until soft, but not brown, about 10 minutes.
    Add rice to shallot mixture; cook 2 or 3 minutes over moderate heat, stirring frquently.
    Add wine and turmeric, stirring constantly until all the liquid has been absorbed.
    Add the pumpkin and 1 C. chicken stock, stirring constantly.
    After that is absorbed, add the stock 1/2 C. at a time, stirring constantly until absorbed and rice is cooked (about 20 to 30 minutes). Add a little hot water if stock is gone and rice is still not done.

    The risotto should be thick and creamy in consistency and a little runny. When done, remove from heat; add the salt, pepper and nutmeg, adjust seasonings to taste.
    Stir in Parmesan cheese and roasted pepper.

    Makes 16 servings, served as a side dish.

    Note: Arborio rice is an Italian-grown short grain rice that is traditionally used for risotto because of the creamy texture it gives the dish.

    To mold, if you wish:
    Preheat oven to 350*F.
    Spray mold. Scoop warmed cooked risotto into prepared pan. Gently pack risotto down into pan and place on cookie sheet. Bake an additional 20 to 25 minutes. Let stand 5 minutes and unmold onto serving platter.

 

 

 


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