5 cups beef, chicken or vegetable stock, preferably homemade
5 tbsp. butter or olive oil
1 small onion, finely chopped
1 1/2 cup arborio rice
1/2 cup Wind Rose Cellars Pinot Grigio
sea salt and freshly ground black pepper
3/4 cup freshly grated Grana Padano or parmesan cheese
1/2 cup pumpkin puree
dash of freshly ground nutmeg
Heat the stock and keep simmering while cooking the risotto.
In a large heavy sauce pan, melt 3 tbsp. of the butter or oil over medium heat and saute onion until soft and golden. Add rice, mixing to coat well and stir several times for 2 minutes. Pour in wine, raise the heat slightly and stir until wine evaporates. Add a ladle full of the hot stock and cook until it is absorbed. Continue adding stock by the ladle full, stirring until all has been used and absorbed. Cooking time should be approx. 20 minutes. Rice should be al dente all the stock has been absorbed. If more liquid is needed, add hot water. Add salt and pepper to taste. Remove pan from heat, stir in remaining 2 tbsp. butter or oil, pumpkin puree, cheese and nutmeg. Taste again for seasoning and allow to rest 3-4 more minutes before serving. Serves 3 – 4.
Recipe by Betsy Burlingame