Oct 8, 2008 5:50 pm US/Eastern
Tony Tantillo: Pumpkin Risotto
(CBS)
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CBS 2 HD food reporter Tony Tantillo.
CBS
Well, this week's tip is going to be with PUMPKINS.
You notice there are pumpkins everywhere; they're like coming out of the woodwork. As a matter of fact, pumpkins are attacking us everywhere we go. We see pumpkins and pumpkins, why? Because 95% of all pumpkins sold, no make that 90%, are sold this time of year. After this they're not sold that much.
What's great about pumpkins is they are loaded with nutritional value so they are great for us, but to make our jack-o-lantern is why we buy them. Save some of it to make that pumpkin pie and to roast the pumpkin seeds inside.
Let's talk about selection, shall we?
When you buy a pumpkin you want to make sure that it has that bright orange color all the way around. Although there are white pumpkins, I like the orange pumpkins because these are loaded with beta-carotene. Make sure there's no decay whatsoever.
Now here's a thing about pumpkins. When you cut them up and put 'em outside, this is what happens. Pumpkins are a soft squash; this is not a hard squash, so they decay.
I would cut the pumpkin up a couple of days before Halloween and then put it outside. That way it won't smash up and I see smashed up pumpkins everywhere that once had a beautiful face on it and then a couple days outside and it's gone; it doesn't look good and gives out a smell that 's not good.
So…pumpkins; select them nice and orange, enjoy a wonderful pumpkin pie, and cut it just a day or two before you set it on the porch to scare the kids away, Can you carve one like me?
Pumpkin RisottoPumpkin may seem like an all-American vegetable, but the Italians do wondrous things with it as well as with other winter squash, all of which they call zucca.
Serves 6
7 to 8 cups Chicken Stock
1-tablespoon butter
1 small onion, finely chopped
2 cups Arborio rice
1½ cups cooked pumpkin, butternut, acorn, or other winter squash, cut in 3/8-inch cubes
6 sage leaves, minced
Kosher salt and freshly ground white pepper to taste
½ cup grated Parmesan cheese
4 sage leaves for garnish
1. In a saucepan, heat stock to a bare simmer. Heat butter in a large, heavy-bottomed saucepan next to it on the stove. Add onion to the butter and cook over medium heat, stirring until onion turns translucent. Add rice, stir, and add 1½ cups of stock.
2. When the rice has absorbed most of the liquid, add another 1½ cups of stock. Add another 1½ cups in the same fashion along with the squash and minced sage. Repeat with another 1½ cups stock and salt and pepper to taste.
3. After most of the stock has been absorbed, after 25-30 minutes, taste rice. It should be firm but tender. If too firm, add some or all of the remaining stock, again tasting to discover when it is just right. Leave the risotto a little runny before adding the cheese so it will have a nice creamy texture.
4. Dish into soup plates and stick a sage leaf in the middle of each plate; serve immediately.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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