Dalton Food & Wine

Method 

First and most importantly, assemble your ingredients & utensils, speeds the whole process.

Dice  shallots & pumpkin, weigh Riscossa arborio rice, have your salt & pepper grinder ready,a soup ladle to add the hot stock (vegetable or chicken) to the risotto, olive oil and butter.

 

So, place the saucepan on hob at medium heat, add knob of butter & a tablespoon of olive oil, cook for approx 1 minute, add diced shallot & pumpkin, stir with a wooden or plastic spoon and cook for 3 minutes approx.

 

  Add 1 rind of grateed unwaxed lemon, 1 pinch of saffron strands, 1 teaspoon of tumeric Then add arborio rice & a pinch of salt. again stirring often to ensure all the rice grains are coated. At this stage you can add approx 75 ml dry white wine if you wish, it's optional, some think it gives the risotto a better flavour.

 

The next addition is not optional,  we start to add the hot stock. It is easier I find to add the stock ladle by ladle, start with ladle full of hot stock & watch as it is almost absorbed by the rice mixture, you can see the transformation right in front of you, you can also smell the ultimate in comfort food starting to take shape. 

 

Add another ladle of hot stock, continue to stir & cook for another 10 minutes. At this stage taste a spoonful of rice,  if it tastes & looks cooked then add parmesan cheese freshly peeled with a vegetable peeler, nice thin strips. 

 

Add freshly ground black pepper to taste, also some like a gloopy type texture to their risotto, if so, add a little more stock& a knob of butter, cover with a lid & get those bowls & people ready.

 

 Risotto time!