OCTOBER 2004
RISOTTO ALLA ZUCCA
(PUMPKIN RISOTTO)
By Rosario Del Nero

2 cups fresh pumpkin meat, cut into 3/4-inch pieces
8 TBS butter, unsalted
1 small white onion, cut in thin slices
4 fresh sage leaves
2 cups raw Italian Arborio or Carnaroli rice
3/4 cup red wine
6-8 cups chicken stock or vegetable stock
3/4 cup Parmesan cheese, grated
Salt and freshly ground black pepper
2 TBS fresh parsley

Bring the stock to a gentle boil and reduce to a simmer. Melt 6 tablespoons of butter in a sturdy pot. Add the onion slices and the sage. As soon as the onion loses its color, add the pumpkin and stir for about one minute until all of the pumpkin cubes are well glossed with butter. Mix in the rice and stir thoroughly. Add the wine, stir and wait for it to evaporate. Before the pot gets too dry, ladle in a cupful of hot stock and stir again. Wait for the rice to absorb the stock and then add another cupful. Repeat this process, mixing occasionally, until the risotto is al dente. Remove the pot from the stove and fold in the grated cheese along with the remaining 2 tablespoons of butter. Add pepper to taste and mix in the parsley. Cover to retain flavor and let rest for a couple of minutes. Give a last healthy stir and serve immediately.