Do you remember the days before the Food Network? Before Diners, Drive-ins and Dives and Top Chef and Cupcake Wars and Giada Di-Whatshername and Iron Chef, when channels like the Knowledge Network and KCTS9 aired cooking shows of the same calibre as Bob Ross’ The Joy of Painting? I loved those shows. I used to sit in front of the TV, watching, with a pen and paper to write down the recipe and ingredients because there was no internet to get it from after the show. This risotto is based on a recipe from a show called Nick Stellino’s Family Kitchen, and believe it or not, the original recipe is now available on the internet!
After making Nick’s recipe several times, I’ve taken those flavours and put them into my basic risotto method. It comes out just as delicious but in a smaller, easier to manage quantity. If you’ve never made risotto, you should give it a try – it takes a while but is not actually difficult to make, and the results are worth it: creamy, flavourful, carbohydrate-laden deliciousness. Risotto is made of simple things – essentially just it’s rice and stock – so it’s important to pay attention to the ingredients. Use a flavourful stock, either homemade or good quality store bought. Don’t use bouillion cubes – your risotto will taste terrible. I know this from unfortunate experience :(. The rice must be specific for making risotto: short-grained round, Italian rice, and it will probably say “risotto” on the package. Arborio rice is the type I can usually find, but Carnaroli is another choice. Other kinds of rice (sushi, long grain, etc) won’t work.
“Arborio Rice – Ideal for Risotto”
And a quality parmesan (Parmegiano-Reggiano, if you can get it) makes a big difference in taste (I’ll admit that I used Canadian Parmesan for this because I’m feeling poor, but normally I’d splurge!).
Also important to note: this recipe calls for canned pumpkin purée, NOT pumpkin pie filling.
This packaging is somewhat misleading because it shows a slice of pumpkin pie, but the label reads “100% Pumpkin”
Make sure you read the ingredients on the package – it should be just pumpkin, no sugar or spices or anything else pie-like.
Nothing but pumpkin
If you are feeling industrious, you could steam some squash and make your own purée (about 1 cup), but I find opening a can to be much easier 😉
And I realize that these flavours might seem more suited to fall cooking, but my sage plant is currently sprouting leaves like mad so I figured this would be a good way to use up some of the bounty!…