Risotto is one of my all-time favorite dishes. Who can resist the creaminess goodness? For this one, I combined the season’s ubiquitous pumpkin with a combination of sweet and savory flavors.
Strapped for time or don’t want to do the labor-intensive stirring required for risotto? Use orzo instead, simmered in a little chicken stock and then combined with the pumpkin, shallots, prosciutto and spices.
- Arborio Rice, 2 cups
- Olive Oil, 3 or 4 tablespoons
- Prosciutto, 3 or 4 ounces
- Shallots, 2 or 3
- White Wine, 1 cup
- Chicken Stock, 6 to 8 cups
- Pumpkin, 1 15 oz can
- Cinnamon, 1 teaspoon
- Cumin, 1 teaspoon
Slice the shallots.
Dice the proscuitto.
Bring the stock to a low simmer and keep it warm.
Then, over medium to medium-high heat, heat enough olive oil to cover the bottom of a large saucepan. Add the prosciutto and shallots and cook, stirring occasionally, until the prosciutto begins to get crispy and the shallots start to brown. Remove all of it with a slotted spoon and set it aside.
Add the rice and cook for a minute or two, until the rice is well-coated and begins to turn a brighter white.
Add the wine, reduce the heat to medium to medium-low and cook, stirring continually, until the wine is mostly absorbed.
Add enough stock to cover the rice and cook, stirring nearly continuously, until it’s mostly absorbed.
Add more stock, cook and stir. Repeat until the stock is almost gone and the rice is nearly tender.
Add the cinnamon and cumin.
Stir in the pumpkin.
Add any remaining stock and continue cooking and stirring until the liquid is absorbed and the rice is tender.
Add the shallots and prosciutto back to the pot and stir to combine.
Let it sit for just a few minutes before serving. Enjoy!