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3 cups fresh pumpkin, peeled and cubed 4 shallots, chopped 5 cups chicken stock 2 cups Arborio rice 1/2 teaspoons powdered saffron (optional) 1 cup dry white wine 1 tablespoon chopped fresh sage 1/4 cup grated parmesan cheese salt & freshly ground black pepper, to taste Wrap cubed pumpkin in foil and bake at 350 F for 30 minutes. While it is baking, saute shallots in a little white wine, water or stock. In a separate pan, bring the stock to a boil, then reduce heat to simmer. In a food processor, puree pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly until all the liquid has been absorbed. Add the pumpkin and 1 cup stock, stirring constantly. After that is absorbed, add the rest of the stock 1/2 cup at a time stirring constantly until absorbed until the rice is cooked (about 15-20 min). If you run out of stock add hot water. The risotto should be thick and creamy in consistensy and just a little runny. When done remove from heat, add the sage, parmesan, salt and pepper to taste. Serve with white wine and crusty Italian bread. Recipe Information
adapted from 10/94 issue of New York Magazine
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