Pumpkin and Pancetta Risotto

Risotto:  it’s a stir thing

Originally appeared in the October 27, 2011 edition of the Southside Times.

Risotto—we’ve talked about it before; and if anything resonates it’s probably this:  It’s not fast food.  Of course, this is far from a bad thing.  The risotto method—which resembles a pilaf technique in the opening steps—utilizes a slow-simmering process to coax starch from the squat-shaped grains of rice.  We’re using Arborio for this pumpkin and pancetta permutation (mainly because of its easy-to-obtain availability), but you can also use carnaroli or vialone nano.

And speaking of availability, when it comes to procuring a pumpkin, this is prime time.  (And here’s a fun autumnal addition:  clean your pumpkin seeds, toast them appropriately, and use them as a garnish.  Just a thought.)  Click here to read more: (more…)

Dried mushroom and goat cheese risotto

Go with the grain

Originally appeared in the September 23, 2010 edition of the Southside Times.

In case you didn’t know, September is national honey month, national all-American breakfast month, national papaya month, organic harvest month, chicken month, and hug-a-Texas-chef month.  When I find out when hug-a-Hoosier-chef month is I’ll let you know.  But among other vittles being commemorated this month, September also happens to be national mushroom and national rice month.  As such, I thought sharing a recipe spotlighting both would be apropos.  Read more after the jump: (more…)

Published in: on September 24, 2010 at 3:17 pm  Leave a Comment  
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