Risotto is the ultimate rice dish - but a lot of folks are are intimidated by it. Don't fear the risotto! It isn't so hard! It's actually a very flexible dish with lots of room for variation. A couple of batches and I promise, you'll be a pro!
Great risotto starts with very starchy rice, this is what makes it so creamy when simmered - yes, risotto is simmered, not steamed. You'll want to use imported Italian Riso (rice), arborio or carnaroli are readily available in our markets, and delicious! Many gourmands consider the Acquerello brand (pictured right) the finest for it's texture and creaminess. Acquerello is the carnarolli variety, a hybrid of Italian and Japanese rices, it cooks up creamy, a characteristic of carnaroli rice, and it's nicely textured thanks to long aging.
While this particular risotto has a few extra steps, they're truly worth it - the slightly sweet and complex fall flavor is perfect as a light meal with a salad, as a first course, or as a side dish with chicken or pork - or even sausages, beef, lamb and game meats.
If you've never made risotto before, I suggest starting with the video and recipe below.
With a little practice, you'll be adding an amazing new dish to your cooking repertoire - and there is no limit to the variations you can create! Search "risotto" in the recipe section of our website for dozens of classic to creative risotto recipes.
Harvest Pumpkin and Pancetta Risotto
Amazing as a first course or side dish - pairs particularly well with salads, fall vegetables, chicken and pork dishes, as well as beef, lamb and game meats.
4 cups simmering chicken stock (More Than Gourmet brand Glace di Poulet Gold or Chicken Culinary Stock suggested)
½ cup onion
4 oz pancetta, finely chopped - separated
2 TBS butter
1 cup Italian Riso (rice), arborio or carnaroli
1 glass white wine (pref Pinot Grigio or Dry Vermouth)
¾ cup prepared pumpkin puree
2 TBS brown sugar, to taste
½ tsp dry ginger (or up to 2 tsp fresh)
¼ tsp cinnamon
pinches of ground cloves
grindings of black pepper, to taste
2-3 oz Reggiano-Parmigiano, grated
For serving: butter pats, ground nutmeg
Bring stock to a simmer in a saucepan.
In a Dutch oven or heavy 3 qt saucepan, saute onion and half of the pancetta in butter to soften over medium heat. Add Italian riso and saute for about 3 minutes. Splash with wine and stir until almost gone.
Begin adding hot stock one ladleful at a time - add stock, stir and simmer until incorporated (2-3 minutes). This will be repeated throughout the recipe until the rice is tender (time depends on rice, temperature and your taste - 20-30 minutes estimated). If you run out of stock, replenish with a little water or more stock.
Meanwhile, brown remaining pancetta until crisp, drain and set aside for serving.
Half way through cooking, warm pumpkin in microwave and add along with hot stock, brown sugar, cinnamon, ginger, clove and pepper stirring well to incorporate. Continue with stock additions and when stock is almost gone, start tasting - the risotto is done when it’s as tender as you like. Stir in most of the Parmigiano cheese - cover and remove from heat until time to serve.
Ladle into flat bowls, topping each with a pat of butter, a sprinkle of crisp pancetta and Reggiano-Parmigiano and a dusting of nutmeg - serve immediately. Serves 3-4 - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com
Chef’s Notes: To roast your own pumpkins - split and clean Sugar or Baking Pumpkins, place cut-side down in a roasting pan with 1-2 cups water and roast until tender. Scoop out pumpkin and mash. Variations: feel free to adjust seasonings and sugar to taste. This dish is also quite delicious with additions of cream and butter at the end of cooking.
About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of Tony’s Markets in the Denver Metro area. Mick also teaches cooking on Denver’s Channel 7 News and Dig In, a local gardening show on FOX. For more recipes, visit www.TonysMarket.com and/or subscribe to Tony’s Culinary Club by clicking here.
Amazing as a first course or side dish - pairs particularly well with salads, fall vegetables, chicken and pork dishes, as well as beef, lamb and game meats.
4 cups simmering chicken stock (More Than Gourmet brand Glace di Poulet Gold or Chicken Culinary Stock suggested)
½ cup onion
4 oz pancetta, finely chopped - separated
2 TBS butter
1 cup Italian Riso (rice), arborio or carnaroli
1 glass white wine (pref Pinot Grigio or Dry Vermouth)
¾ cup prepared pumpkin puree
2 TBS brown sugar, to taste
½ tsp dry ginger (or up to 2 tsp fresh)
¼ tsp cinnamon
pinches of ground cloves
grindings of black pepper, to taste
2-3 oz Reggiano-Parmigiano, grated
For serving: butter pats, ground nutmeg
Bring stock to a simmer in a saucepan.
In a Dutch oven or heavy 3 qt saucepan, saute onion and half of the pancetta in butter to soften over medium heat. Add Italian riso and saute for about 3 minutes. Splash with wine and stir until almost gone.
Begin adding hot stock one ladleful at a time - add stock, stir and simmer until incorporated (2-3 minutes). This will be repeated throughout the recipe until the rice is tender (time depends on rice, temperature and your taste - 20-30 minutes estimated). If you run out of stock, replenish with a little water or more stock.
Meanwhile, brown remaining pancetta until crisp, drain and set aside for serving.
Half way through cooking, warm pumpkin in microwave and add along with hot stock, brown sugar, cinnamon, ginger, clove and pepper stirring well to incorporate. Continue with stock additions and when stock is almost gone, start tasting - the risotto is done when it’s as tender as you like. Stir in most of the Parmigiano cheese - cover and remove from heat until time to serve.
Ladle into flat bowls, topping each with a pat of butter, a sprinkle of crisp pancetta and Reggiano-Parmigiano and a dusting of nutmeg - serve immediately. Serves 3-4 - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com
Chef’s Notes: To roast your own pumpkins - split and clean Sugar or Baking Pumpkins, place cut-side down in a roasting pan with 1-2 cups water and roast until tender. Scoop out pumpkin and mash. Variations: feel free to adjust seasonings and sugar to taste. This dish is also quite delicious with additions of cream and butter at the end of cooking.
About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of Tony’s Markets in the Denver Metro area. Mick also teaches cooking on Denver’s Channel 7 News and Dig In, a local gardening show on FOX. For more recipes, visit www.TonysMarket.com and/or subscribe to Tony’s Culinary Club by clicking here.
0 comments:
Post a Comment