Food & Drink

Pumpkin-saffron risotto

4 tablespoons butter

1 cup diced onion

1 teaspoon saffron threads

2 cups Arborio rice

1 cup dry white wine

5 cup chicken broth, warmed

1/2- 3/4 cup freshly grated Parmesan cheese

1 cup solid pack pumpkin

Salt and freshly ground black pepper to taste

1/2 cup chopped pistachio nuts, roasted pecans or toasted pinenuts

Serves 8.

In large saucepan over medium-high heat, saute onion in butter until almost cooked through. Add saffron and saute 1 minute. Add rice and stir to coat. Reduce heat to medium. Add wine and stir constantly until almost all liquid is absorbed. Add chicken stock, one ladle at a time, stirring constantly after each addition until each addition has been absorbed. Cook rice until al dente. Add Parmesan and pumpkin. Season to taste. Cover and let rest 5 minutes. Stir in pistachios just before serving.

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