I've come a long way down the Risotto highway since I first had a crack at making one back in June. Since then I've learned that as long as you have patience, anything goes. Also, once you know the steps in your head, you can prep as you go, so you don't lose all that time getting everything ready beforehand. After all, once you put the rice in, you're pretty much committed for the coming 30 minutes or so anyway.
This one was, by unanimous agreement, my best ever. Better than the Bacon and Leek effort, and even better than the other Pumpkin and Ham one. Isaac wanted more, and more, and more, so it must have been good!
Pumpkin & Ham Risotto (MKII)
Finely chop 1 onion and 3 cloves of NZ garlic. Grate up 1/4 of a grey pumpkin. Add the veges to heated oil in a large pan and stir as the moisture evaporates. When the veges become a bit sticky add 3/4 Cup of Arborio Rice. Keep everything moving until the rice starts to turn translucent. Tip in a mixture of 2T Balsamic Vinegar and 1/2C Warm water. Keep stirring.
As the liquid is absorbed, start adding heated chicken or vege stock by the ladel, probably about 2 1/2 Cups in 1/4 Cup increments. Add another ladel of stock as each is absorbed and before the rice starts sticking to the pan.
During this time, chop up a whole tomato, 125g of deli ham, and grate 1/4 Cup of Parmesan cheese.
When the rice is so nearly done you can tell it only needs a couple more minutes, add the tomato and ham and stir through. Check the rice, and when done, remove from the heat and stir through the Parmesan and 3T of cream. Mix in and allow to stand for just a minute before dishing. Drizzle with a little extra virgin olive oil, freshly ground pepper and salt, and a wee grating of Parmesan.
What's the best thing about this meal?
Only one dirty pan.