Cooking
from the Markets.Com - Italian Recipes
Pumpkin Risotto
Risotto con Zucca
Rice – 2 cups of
either Arborio or (lacking that variety: Parboiled White Rice of a
reliable maker)
Pumpkin – 1 cup -
previously roasted in a 350 degree oven for one hour (cut in pieces, placed rind
side up) on an oiled sheet pan – rind removed
Quattro Spezie (4 spices) – White
Pepper (1/2 teaspoon), Juniper (1/4 teaspoon), Nutmeg (1/2 teaspoon) & Clove(1/4
teaspoon)
Sage Leaves – 1 Tablespoon
– finely minced fresh or 1 teaspoon ground sage
Grana Padana, Parmiggiano or
other hard Italian cheese – ½ cup grated fine
8 Cups of Chicken or Pork stock
Italian Pork Sausage – hot
or sweet flavorings (ideally fatto in casa [ house made ] ) - poached
in water, olive oil, garlic, fennel seed and oregano
Safron – a few strands to
assist the pumpkin coloring of the dish
Anchovy filets – 2 –
6 (to taste) deboned, soaked in water for 10 minutes, minced fine
4 Tablespoons Olive Oil
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Heat stock to low simmer in separate pan with 4 spice mixture added
Cook sausage (removed from casings) in separate pan
Cut pumpkin into 1 1/2" cubes and put into strainer over
simmering stock briefly to warm through
Saute rice grains in oil in large frying pan with high sides for
1 minute
Ladle hot stock into rice grains and stir to help each ladle be
absorbed by the rice grains
When rice has cooked for about 10 minutes, add saffron, pumpkin
pieces, sage leaves and minced anchovies
After another five minutes of cooking, add the meat and cheese