Libby Klein Risotto is one of those things I have had in restaurants that lack a decent gluten-free menu. It seems like some of them go out of their way to add gluten to everything. Steak marinated in beer. Chicken with soy sauce in the gravy. Bread crumbs on everything. Risotto has been the only gluten-free option on some menus. But I would not make it at home for years.
Risotto always sounded like it would be something very complicated and tricky. Restaurants have made it sound like it took a lot of finesse to pull off successfully. I'm not sure why. Maybe it's because the first risotto I ever made was foolproof and addressed the potential problem areas, but I find this dish to be rather easy. Keep your cooking liquid hot, add it in batches when the risotto cooks down, and test your risotto when you think it's done to be sure the rice has cooked all the way. If you find it's a little hard, add some more hot water/broth and let it cook down some more.
This risotto is perfect for fall, and makes a great vegetarian Thanksgiving dish.
Pumpkin Risotto
4 servings
Ingredients
Topping:
2 tablespoons unsalted butter divided
12 fresh sage leaves
¼ cup dried cranberries roughly chopped
¼ cup shaved almonds, toasted
2 slices of crispy bacon, chopped
Risotto
2 tablespoons unsalted butter
2 large shallots, diced
4 cloves garlic minced
½ teaspoon kosher salt
½ teaspoon black pepper
1 cup arborio rice
½ cup white cooking wine
4 cups chicken stock
½ teaspoon nutmeg
½ thyme
1 cup pumpkin puree
½ cup parmesan cheese
Instructions
Toppings
In a small pan, melt 2 tablespoons of butter over medium heat. Then add in the sage leaves and cook for 1-2 minutes or until crispy. Immediately remove from the heat and pour off into a small dish and set aside. I'll assume your bacon, cranberries, and almonds are ready to go.
Pumpkin Risotto
In a large skillet over medium heat, melt the butter and add
in the shallots, garlic, salt, and pepper. Cook slowly for about 20 minutes, stirring occasionally until the onions are soft, golden brown, and
beginning to caramelize.
In a medium pot, heat your stock over medium heat
until almost simmering. You don't want it to boil because it will start to reduce and you'll have to add more stock or water.
Add in the rice to the skillet with the shallots and garlic and toast,
stirring frequently, for about 2 minutes. Then add in the white wine to
de-glaze the pan and make sure to scrape up any browned bits on the bottom of
the pan.
Add in ½ cup of the hot stock and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked. Mix in the nutmeg and thyme. Test your rice to see if it is soft. If not, add a little more hot stock (or hot water if you're out of stock) and let it cook down some more. Once it is soft, stir in the pumpkin puree and parmesan cheese until fully combined and creamy. Taste and add salt and pepper if needed.
Top the pumpkin risotto with the bacon, cranberries, toasted almonds and
crispy sage.
For creamier risotto, stir in a splosh of heavy cream before adding the toppings.
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