Despite its appearance, risotto is not a type of rice but rather an Italian dish made with a special high-starch short-grain rice.
Which includes the Arborio, Carnaroli and the Vialone Nano rice.
This special type of rice can absorb quite a bit of liquid without becoming mushy.
A basic risotto is particularly prepared with Arborio rice, bone broth, shallots, butter and salt.
Once you have the basics, you can add just about any other food that you would like.
This risotto includes dried cranberries, pecans, Parmesan cheese, nutmeg, goat cheese, and Italian parsley.
The History Of Risotto
The history of how Risotto became an Italian dish is quit simple.
The story of risotto begins in the 14th century B.C. with the Arabs bringing rice to Sicily and Spain during their rule.
Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land.
Till today, the Po Valley (Italy) is one of the largest rice producers in Europe and rice is eaten extensively throughout northern Italy.
Making A Risotto Is Not Time Consuming
Making a risotto with any of the rices we noted at the start of reading this article, takes as long as cooking an Asian rice or Mexican rice.
But the difference is, it is hands on from start to finish. Which is about 20 to 25 minutes. And I will say, It is worth it.
If you prepare a risotto the right way, or in other words, follow the recipe, you will have a creamy delicious risotto.
Pumpkin Pecan Risotto with Dried Cranberries and Goat Cheese
• 4 cups bone broth (or vegetable stock)
• 1 cup canned pumpkin puree
• 2 tablespoons unsalted butter
• 1 shallot (minced)
• 1 teaspoon kosher salt
• 1 teaspoon chopped fresh thyme
• 1 1/2 cups Arborio rice
• 1 teaspoon white wine vinegar red
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon nutmeg
• Fresh ground black pepper
• 1 cup crumbled goat cheese
• 1/2 cup dried cranberries
In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt.
Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again.
Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.
Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.
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