by Stuart Yaniger » Fri Feb 01, 2008 9:37 am
We do several variants of that dish. Leek is an excellent choice. A couple hints:
At the end, a small shot of Austrian Kuerbiskernoel (especially a good one from Styria) can do wonders. It brings out the flavor of the pumpkin and adds a little smokiness. A hint of white pepper is a good thing at this point, too.
The broth (I use vegetable) can usefully have some sage added. Or add some chopped fresh sage to the risotto in the last 3 or 4 minutes of cooking.
It's best to add the Parmesan right at the end, with the pan off the heat. This gives a more pleasing texture.
Field pumpkins can sometimes be difficult to find (our shops mostly have decorative pumpkin). Kabocha is an excellent substitute.
"A clown is funny in the circus ring, but what would be the normal reaction to opening a door at midnight and finding the same clown standing there in the moonlight?" — Lon Chaney, Sr.
