Pumpkinpalooza 2006

We're at my mom and dad's this weekend for some serious pumpkinpalooza, chock full of pumpkins, pumpkin patches, pumpkin carvings, pumpkin seeds, pumpkin jello. Okay, not pumpkin jello. But pony rides and pecan pie. Which have nothing to do with pumpkins. But they do begin with the 16th letter. And they are fun.

Because even way down here, it's beginning to feel like fall. And after this weekend, our porch, our windowsills and our dinner tables will be decorated with shades of orange.

So, since it's officially pumpkin month, I thought I'd go ahead and share my favorite pumpkin treasure. Pumpkiny pumpkin risotto. It puts the P in PDiddy. Amongst other things.

This recipe is originally from the Beverly Hills' fabulous L'Ermitage Hotel. I've been making it for several years now, and it always is served to great reviews.

Roasted Pumpkin Risotto

1 firm Kabocha squash (Japanese Pumpkin)
3 T virgin olive oil
1 medium white onion, diced
1 large clove garlic, minced or pressed
2 cups Arborio rice
1 C dry white wine
6 - 7 cups chicken or vegetable stock, well heated
4 T unsalted butter
1/2 C grated parmesan cheese
1T Italian parsley, finely chopped
1 tsp. fresh thyme, finely chopped
2 shallots, minced

Preheat oven to 450° F. Carefully cut the kabocha in half and remove the seeds with a spoon. Season each half with salt and pepper before placing in the oven. Roast for 30-45 minutes on a baking sheet. When cooled, scoop out flesh and reserve.

Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil. Saute the onion to soften (2-3 minutes). Add the Arborio rice and coat well with the oil while stirring. Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it. Cook, stirring constantly, for 15-20 minutes or until the risotto is "al dente." When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan. The risotto should be smooth and shiny.

IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.

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Also, you might have noticed that the queso has recently received a bit of a makeover, courtesy of Fringelements and Izzy Mom. So three cheers for them, all around, and amen. They've also given me some other ideas and inspirations to potentially redecorate more often. Maybe. And of course, I'll always take requests.

And speaking of that, I request that you check out this. Because don't we all love seeing a miracle in the making.

(And on that note, a Big Pink Whooooohoo!!! Shout Out to Janey and Brooke for doing their part to deliver the next generation of fabulous girls! Congratulations!)

Images from Social Pumpkins dot com.