Risotto, that creamy Italian rice dish you’ve ordered over and over again at restaurants is the perfect heart warming meal this time of year. The process of making a good risotto is relatively simple, but the key is letting the kernels of rice cook for the right amount of time, and at the right temperature. Adding warm broth to the rice in intervals, helps release the rice’s natural starches and creates a creamy texture. The end result is a warm bowl of al dente risotto with just the right amount of chew.
Risotto is not only delicious, but also versatile because you can add almost any ingredient to the rice during cooking and create a dish with seasonal flavors. I’m all about pumpkin, especially in October and November and in fact, it’s time to get out those festive Halloween and fall decorations this weekend. What better way to bring in this new fall chapter than to serve up a pumpkin risotto like this one for dinner tonight?
To top off the risotto – crispy baked prosciutto cooked in the oven to crumble on top of each bowl. The contrasting textures of creamy rice with the salty crunch from the ham will make your night, and maybe your weekend.
1 medium onion
1 garlic clove
1 cup Arborio rice
3 cups chicken broth, warmed on stove top or microwave
1 cup roasted pumpkin puree, homemade or canned
1 cup white wine
4 ounces prosciutto
2 ounces Parmesan cheese
sage leaves, optional
1. Roast and puree fresh pumpkin or remove lid from canned pumpkin. I had some leftover pumpkin from the Pumpkin Pecan Salad Recipe from another blog. Dice onion and mince garlic. In a large Dutch oven over medium heat, add 2 tablespoons olive oil, onion and garlic. Saute for 4 minutes until onion is translucent.
2. Add rice and continue to saute for 2 minutes. Spoon in 2 ladles of broth and continue to cook for about 4 minutes. When rice begins to absorb most of liquid, add another 2 ladles of broth. Continue to cook for 4 minutes.
3. Preheat oven to 375 degrees. Lay prosciutto on a sheet pan and bake for 6-8 minutes, or until dark and crispy. Remove from oven and let cool on a plate.
4. Add pumpkin and white wine to rice, stir to combine. Spoon in another 2 ladles of broth. Continue cooking until rice is al dente and broth is mostly absorbed, about 12 minutes.
5. Grate Parmesan cheese and add it to risotto, stir, turn off heat. Ladle risotto into bowls and top with Prosciutto and fresh sage. Enjoy!