Pumpkin Risotto

#shorts #pumpkinrisotto #risotto

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risotto should be velvety and creamy like porridge never clumpy my homemade chicken stock four cups reduced to a simmer two shallots mints two garlic cloves minced straight side 12 inch saute pan size medium heat three tablespoons unsalted butter add the sugar salt pepper saute two to three minutes add the garlic about 30 seconds on a Rollie or arborio rice one and one third cup toast the rice one to two minutes half a cup Chardonnay 30 seconds make it a good one later in some chicken stock medium low heat this is a gentle slow process don’t walk away keep stirring my freshly roasted pumpkin puree add the pumpkin you want to add just enough stock so all the rice is covered but not swimming a little bit at a time keep stirring once it drinks in the stock add a little more six to eight fresh age leaves see the texture right here time to add more stock just enough to evenly coat and slowly release the starch don’t rush it it’ll take about 25 to 30 minutes produced the last round of stock by half keep stirring remove the sage at the end hit it push yourself this is the stick of the heat two tablespoons oh mascarpone two tablespoons cold unsalted butter Parmigiano-Reggiano serve immediately fried steak