Riso di Zucca

Last week I could get away with sundreses! 

This week...it's time for hearty warm food.

I love autumn.  Getting dressed in the cooler temps is so much fun.  Layering jackets and bringing out the tights gets me excited to get out of my warm bed in the morning.  It’s more fun to go running when the air is crisp and being in the kitchen is sublime.  Soups and chilies are naturals when the temps drop, but since moving here I have to add risottos to the short list.  Full of fall veggies, warm and hearty, they make my tummy happy.  Risotto can be made with just about anything, but here in Ferarra they are particularly fond of pumpkins and all I can say about that is, “yum”.   

Even though I had eaten my share of risotto prior to my arrival, I had no idea how to make it for myself.  Turns out, it isn’t that hard.  Yes, it takes some time, but being in the warmth of the stove with all those delicious scents sort of makes it not suck. 

Normally a risotto here is considered a first course.  I still serve my meals American style so I make it either as an entrée or a side.  Either way…does not suck. 

I present my first cooking blog entry:

Poor a hearty glass of wine – you know for the anti-oxidants and heart health and all.

Here's what you'll need...other than more wine

An onion – diced

Risotto rice

Olive oil

A pumpkin - skinned and diced

Bouillon cubes or chicken broth

Pepper

Grated parmesan

Getting started:

Sauté the diced onion in some olive oil.  I don’t know how much oil I use…let’s say two tablespoons shall we?

Toss in the diced pumpkin.

When I buy pumpkin, I either get one of these green guys like in the ingredient photo or I get one of the monsters that look like butternut squash.

Pumpkins from a local farmer

Cover with water and let the pumpkin cook down stirring it occasionally.  I found it goes quicker if you add a bit more water and let it boil down.  Impatient perhaps, but effective.  You want to cook it until it looks like baby food.  This can all be done way ahead of time and refrigerated then popped back on the stove later.

So not Italian, but I add my bouillon at this point.  I use a veggie variety from the grocery store here, but whatever floats your boat.  If you prefer chicken broth, don’t add bouillon, skip this and add the broth instead of water later.

Grind in some pepper and refill your glass.

Toss in one hand full of risotto rice per serving and one for the pot.  Eight is a good bet for a full pumpkin like this one.

Add water (or chicken broth if you went that way) a bit at a time while stirring for about 20 minutes.  Luck for you, you only need one hand to stir, leaving the other free for your wine glass.  Perfect.  Also, haveing friends in the kitchen with you has been known to contribute to time warp.  After twenty ish minutes, taste to make sure the rice is tender.  If so – SWEET!  If it is a bit crunchy yet, top off your glass and keep stirring. 

Top with a bit of grated parmesan and ENJOY!  Or don’t – I don’t want to tell you how to live your life.