I’ll admit it. I was terrified to make risotto at home. People are always talking about how difficult it is. After my risotto making night on day eight, I can tell you with absolute certainty that it is pretty darn difficult. HOWEVER, the arm workout is totally worth it. Just try this dish and see for yourself.
5 cups chicken broth
3 tablespoons olive oil
8 sage leaves and 2 tsp minced
1 chopped shallot
1 cup Arborio rice
1 cup sliced shiitake mushroom caps
½ cup dry white wine
¾ cup packed Farmer’s Market Pumpkin
¾ cup shredded Parmesan cheese
salt and pepper
Heat broth in a saucepan until boiling, then reduce heat and let it simmer on the stovetop. Heat olive oil in small sauté pan. Add sage leaves and fry until crispy, happens fast 10 to 15 seconds. Remove sage from the pan and set aside. Transfer the heated olive oil to a large saucepan. Heat oil on medium high heat and add the shallots. Cook until translucent. Add the rice and cook, stirring until rice is opaque, 2 minutes. Add mushrooms and wine; cook stirring until most of the liquid has evaporated. Add 1 cup of broth, stirring until most of the liquid is gone. Continue to add broth ½ cup at a time until most of the liquid has evaporated. Stir continuously. Once all the broth is gone, add pumpkin, cheese, salt, and pepper. Stir until incorporated, 2 minutes. Divide risotto into 4 bowls and top with fried sage leaves and cheese.