Al Diaz recently said I was like his grandmother so as he claims 800 yrs, I figured that has got to make me over 3,000 years old.
I think I am wearing pretty well under the circumstances. I could use a few of my grandsons dwarves as my cleaner has quit recently.
Today we are going to the Legion in the next town for our annual pig tail dinner, well I eat pig tails, Matt eats schnitzels. Of course, after all this dieting, I probably should run a mile from pigtails but I really do enjoy them. I only have them once a year. Of course I only have lots of things once a year or at least not very often, if I let go every time I wouldn’t have lost any weight at all. They have a band from Newfoundland (well supposedly) who play ‘down ‘ome’ music which Matt hates but I love. It’s lively and good to listen to. I can’t really dance any more, although I haven’t tried lately, but I couldn’t last time I tried. Hips and all that stuff.
This is an unusual risotto which I found on Cooking.com and as I love risottos anyway I decided to share it.
Pumpkin RisottoSource: Food and Wine
This healthier risotto is full of the hearty, earthy flavours of fall, and makes an elegant first course at any dinner. Wine Recommendation: 1992 Kenwood Sauvignon Blanc
For the Pumpkin:
2 tablespoons olive oil
1/2 pound fresh pumpkin or butternut squash, peeled and cut into 3/4-inch dice (1 1/3 cups)
2 medium white onions, finely diced
3/4 cup dry Riesling
1 1/2 teaspoons freshly grated nutmeg
About 1 teaspoon freshly ground white pepper
1 teaspoon salt
For the Rice:
7 cups Vegetable Stock for Risotto or canned low-sodium chicken broth
5 tablespoons unsalted butter
1-1/2 cups arborio rice (about 11 ounces)
3 tablespoons finely chopped fresh flat-leaf parsley (optional)
1/2 cup freshly grated Parmesan cheese, plus more for serving
FOR THE PUMPKIN:
Heat the oil in a nonreactive medium saucepan. Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes. Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Remove from the heat and let cool slightly. In a food processor, puree the pumpkin mixture until smooth. Transfer to a small bowl.
FOR THE RICE:
In a medium saucepan, bring the Vegetable Stock for Risotto to a boil over moderate heat. Reduce the heat to low and keep the stock hot. In a nonreactive medium saucepan, heat 2-1/2 tablespoons of the butter until it begins to sizzle. Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes. Stir in the pumpkin puree. Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer. The risotto will be quite loose. Stir in the parsley and the remaining 2-1/2 tablespoons butter.
Spoon the risotto into 6 warmed soup plates and sprinkle the Parmesan on top. Serve immediately.
Have a great weekend