Thursday, October 8, 2015
Refocus
And on these days we remember that the smallest steps make up the greatest journey, and that if it isn't challenging, it isn't worth the reward and satisfaction in the end.
Saturday, October 3, 2015
Pumpkin Pancetta Risotto
It's officially fall in Chicago, and that means it's time to switch up your food choices to seasonal ones. That includes, of course, everything pumpkin! So far I've made pumpkin pie, pumpkin pancakes, and today it was Pumpkin Risotto!
I'm not really one for official recipes, so this is measure-less pumpkin pancetta risotto:
2 cups Arborio rice
Water with about 1/2 cup unsweetened almond milk
2 Chick'n (vegan chicken) broth cubes
Pancetta (or bacon) cut in small pieces
Carrots (I used 1 1/2 carrots and just shaved the pieces into the rice, but you could chop them)
3/4 can pumpkin
Fresh Sage
Pepper
Salt
Nutmeg
Cinnamon
Parmesan (option, but be sure it's the real cheese and not pre-shredded. It's yummier that way)
Basically, if you've never made risotto before, be sure you have a large enough skillet or a large pan because you'll need to held the rice and ALL the water you'll need. It will also take about 30-60 minutes, so be sure you have the time!
At the same time you're sautéing your rice, pancetta, pumpkin and veggies, start the water on a boiler to bring it almost to a boil. You want to be sure you add HOT water to your risotto to allow it to cook properly.
Once the pancetta's more or less cooked, start adding water about 1 cup at a time. The pancetta will finish cooking if it's not done when you add the water. I also add the milk right way with the first cut of water. Stir every few minutes, moving the rice around to soak up all the water but also giving it time to actually soak up the water. As the water is about 3/4 absorbed by the rice, add another cup of water. Continue to do this until you have well-cooked risotto. You will probably add double or triple the water as you had rice, so be sure you keep enough warm water in the pot so you don't run out!
Then, when it's done, turn off the burner and let it sit about 10 min to pick up all the flavors. Serve in a bowl and enjoy! Top is freshly shredded parmesan cheese if you have some (the real kind!). Happy Holiday Eating!
I'm not really one for official recipes, so this is measure-less pumpkin pancetta risotto:
2 cups Arborio rice
Water with about 1/2 cup unsweetened almond milk
2 Chick'n (vegan chicken) broth cubes
Pancetta (or bacon) cut in small pieces
Carrots (I used 1 1/2 carrots and just shaved the pieces into the rice, but you could chop them)
3/4 can pumpkin
Fresh Sage
Pepper
Salt
Nutmeg
Cinnamon
Parmesan (option, but be sure it's the real cheese and not pre-shredded. It's yummier that way)
Basically, if you've never made risotto before, be sure you have a large enough skillet or a large pan because you'll need to held the rice and ALL the water you'll need. It will also take about 30-60 minutes, so be sure you have the time!
At the same time you're sautéing your rice, pancetta, pumpkin and veggies, start the water on a boiler to bring it almost to a boil. You want to be sure you add HOT water to your risotto to allow it to cook properly.
Once the pancetta's more or less cooked, start adding water about 1 cup at a time. The pancetta will finish cooking if it's not done when you add the water. I also add the milk right way with the first cut of water. Stir every few minutes, moving the rice around to soak up all the water but also giving it time to actually soak up the water. As the water is about 3/4 absorbed by the rice, add another cup of water. Continue to do this until you have well-cooked risotto. You will probably add double or triple the water as you had rice, so be sure you keep enough warm water in the pot so you don't run out!
Then, when it's done, turn off the burner and let it sit about 10 min to pick up all the flavors. Serve in a bowl and enjoy! Top is freshly shredded parmesan cheese if you have some (the real kind!). Happy Holiday Eating!
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