Raquel and I enjoyed a delicious pumpkin risotto! Here’s a photo of it:
1 1/2 C arborio rice
6 cups liquid (I used 1 can of vegetable stock and 2 canfuls of water, but you can use whatever you want or have time for)
3 oz chopped mushrooms
3 cloves of garlic
1 cup pumpkin puree (either from a can or made from roasted pumpkin at home)
1/4 C vermouth
Salt and pepper to taste
Put the liquid in a pot and heat it up to just under boiling.
Put olive oil in a pan on medium high heat and heat it up. Put the arborio rice in and cook it until the rice is translucent. You’ll see the center of the grain through the sheer coating of starch. Crush the garlic and add it in now.
Now put in the vermouth and let it cook off.
The trick to risotto is this part: you’re going to add a ladle of liquid and let it cook off. Add another as soon as it congeals enough to show the bottom of the pan. Keep stirring and don’t leave it unattended.
After the second ladle of liquid, add the mushroom. This is also a good time to add a little salt and pepper.
After the fourth, add the pumpkin puree and a couple dashes of soy sauce.
Keep testing the rice before you add more liquid to check for tenderness. Soon as it’s at a level you like, remove it from the heat. I like mine to be fairly soft, with just a bit of bite to it. Finish by seasoning it to the level you like, give it a stir, and serve!