Pumpkin and Pistachio Risotto

Vegetarians tired of the standard dinner party fare will love this elegant Italian combination of creamy, golden rice and orange pumpkin, and so will everyone else. It would look particularly impressive served in the hollowed-out pumpkin shell. Recipe serves 4.

Ingredients:

2 pints (1.2 litres) vegetable stock or water
Generous pinch of saffron strands
2 tablespoons (30 ml) olive oil
1 onion, chopped
2 garlic cloves, crushed
2 pound ( 1kg) pumpkin, peeled, seeded and cut into 3/4 inch (2 cm) cubes
2 cups risotto rice
7 fl oz (299 ml) dry white wine
2 tablespoons freshly grated Parmesan cheese
1/2 cup pistachios, coarsely chopped
3 tablespoons chopped fresh marjoram or oregano, plus leaves to garnish
Salt, freshly grated nutmeg and freshly ground black pepper

Method:

1. Bring the stock or water to the boil and reduce to a low simmer. Ladle a little of it into a small bowl. Add the saffron strands and leave to infuse.
2. Heat the oil in a large, heavy-based saucepan or deep frying pan. Add the onion and garlic, and cook gently for about 5 minutes until softened. Add the pumpkin and rice and stir to coat everything in oil. Cook for a few more minutes until the rice looks transparent.
3. Pour in the wine and allow it to bubble hard. When it has been absorbed, add a quarter of the hot stock or water and the saffron liquid. Stir until all the liquid has been absorbed. Gradually add the remaining stock or water, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. After 20-30 minutes the rice should be golden yellow, creamy and al dente.
4. Stir in the Parmesan cheese, cover the pan and leave the risotto to stand for 5 minutes. To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, scatter over a few marjoram or oregano leaves and serve.

Risotto with Four Vegetables

This is one of the prettiest Italian risottos, especially when made with acorn squash. Recipe serves 3-4.

Ingredients:

1 cup shelled fresh peas
1 cup green beans, cut into short lengths
2 tablespoons olive oil
3 ounces (90 g) butter
1 acorn squash, skin and seeds removed, flesh cut into matchsticks
1 onion, finely chopped
1 1/2 cups risotto rice
1/2 cup Italian dry white vermouth
4 cups boiling chicken stock
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Bring a saucepan of lightly salted water to the boil, add the peas and beans and cook for 2-3 minutes, until the vegetables are just tender. Drain, refresh under cold running water, drain again and set aside.
2. Heat the oil with 1 ounce (30 g) of the butter in a medium saucepan until foaming. Add the squash and cook gently for 2-3 minutes or until just softened. Remove with a slotted spoon and set aside. Add the onion to the pan and cook gently for about 3 minutes, stirring frequently, until softened.
3. Stir in the rice until the grains start to swell and burst, then add the vermouth. Stir until the vermouth stops sizzling and most of it has been absorbed by the rice, then add a few large spoonfuls of the stock, with salt and pepper to taste. Stir over a low heat until the stock has been absorbed.
4. Gradually add the remaining stock, a few spoonfuls at a time, allowing the rice to absorb the liquid before adding more, and stirring all the time.
5. After about 20 minutes, when all the stock has been absorbed and the rice is cooked and creamy but still has a "bite", gently stir in the vegetables, the remaining butter and about half the grated Parmesan. Heat through, then taste for seasoning and serve with the remaining grated Parmesan cheese served separately.

Variations: Shelled broad beans can be used instead of the peas, and asparagus tips instead of the green beans. Use zucchini if acorn squash is not available.

Risotto with Asparagus

Fresh asparagus is only in season for a short time, so it is sensible to make the most of it. This elegant Italian risotto is absolutely delicious. Recipe serves 3-4.

Ingredients:

8 ounces (250 g) fresh asparagus
3 cups vegetable or chicken stock
2 1/2 ounces (75 g) butter
1 small onion, finely chopped
1 1/2 cups risotto rice, such as Arborio or Carnaroli
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Bring a pan of water to the boil. Cut off any woody pieces on the ends of the asparagus stalks, peel the lower portions, then cook in the water for 5 minutes. Drain the asparagus, reserving the cooking water, refresh under cold water and drain again. Cut the asparagus diagonally into 1 1/2 inch (4 cm) pieces. Keep the tip and next-highest sections separate from the stalks.
2. Place the stock in a saucepan and add 3/4 pint (450 ml) of the asparagus cooking water. Heat to simmering point, and keep it hot.
3. Melt two-thirds of the butter in a large, heavy-based saucepan or deep frying pan. Add the onion and fry until it is soft and golden. Stir in all the asparagus except the top two sections. Cook for 2-3 minutes. Add the rice and cook for 1-2 minutes, mixing well to coat it with butter. Stir in a large spoonful of the hot liquid. Using a wooden spoon, stir until the stock has been absorbed.
4. Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring all the time.
5. After 10 minutes, add the remaining asparagus sections. Continue to cook as before, for about 15 minutes, until the rice is al dente and the risotto is creamy. Off the heat, stir in the remaining butter and the Parmesan. Grind in a little black pepper, and taste again for salt. Serve at once.

Green Risotto

You could use spinach-flavored risotto rice to give this stunning Italian dish even greater dramatic impact. However, white risotto rice makes a pretty contrast to the spinach. Recipe serves 3-4.

Ingredients:

2 tablespoons olive oil
1 onion, finely chopped
1 1/2 cups risotto rice
4 cups hot chicken stock
5 tablespoons white wine
About 14 ounces (400 g) tender baby spinach leaves
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh mint
4 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Knob of butter or more grated Parmesan cheese, to serve

Method:

1. Heat the oil and fry the onion for 3-4 minutes until soft. Add the rice and sir to coat each grain. Pour in the stock and wine, a little at a time, stirring constantly over a gentle heat until all the liquid has been absorbed.
2. Stir in the spinach leaves and herbs with the last of the liquid, and add a little seasoning. Continue cooking until the rice is tender and the spinach leaves have wilted. Stir in the Parmesan cheese, with a knob of butter, if you like, or serve with extra Parmesan.

Mushroom Risotto

Italian-style Mushroom Risotto is easy to make and appeals to almost everyone. Wild mushrooms will give a more intense flavor, but you can use whatever mushrooms are available. Recipe serves 3-4.

Ingredients:

1/3 cup dried wild mushrooms, preferably porcini
1 1/2 cups warm water
3 3/4 cups beef or chicken stock
2 cups button mushrooms, sliced
Juice of 1/2 lemon
3 ounces (90 g) butter
2 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
1 small onion, finely chopped
1 1/2 cups risotto rice
1/2 cup dry white wine
3 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Fresh herbs, to garnish

Method:

1. Put the dried mushrooms in a bowl with the warm water. Soak them for at least 40 minutes, then lift them out and rinse them thoroughly. Filter the soaking water through a strainer lined with kitchen paper, and pour into a saucepan. Add the stock to the pan and bring to simmering point.
2. Toss the button mushrooms with the lemon juice in a bowl. Melt a third of the butter in a saucepan and fry the button mushrooms until they give up their juices and begin to brown. Stir in the parsley, cook for 30 seconds more, then transfer to a bowl.
3. Heat the olive oil and half the remaining butter in the saucepan and fry the onion until soft. Add the rice and stir constantly, so that the grains are evenly coated in the oil.
4. Stir in all of the mushrooms, add the wine, and cook over a medium heat until it has been absorbed. Add the stock, a large spoonful at a time, making sure each is absorbed before adding more. When all the liquid has been absorbed, remove the pan from the heat, stir in the remaining butter, the Parmesan and seasoning. Cover the pan and allow to rest for 3-4 minutes before serving.

Leek and Ham Risotto

Another simple Italian risotto that makes an easy dinner, yet is special enough for a dinner party. Recipe serves 3-4.

Ingredients:

1 1/2 teaspoons olive oil
1 1/2 ounces (40 g) butter
2 leeks, cut in slices
6 ounces (175 g) prosciutto, torn into pieces
3 ounces (75 g) button mushrooms, sliced
1 1/2 cups risotto rice
4 cups simmering chicken stock
3 tablespoons fresh flat leaf parsley
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Heat the oil and butter in a pan and fry the leeks until soft. Set aside a few strips of prosciutto for the garnish and add the rest to the pan. Fry for 1 minute, then add the mushrooms and stir-fry for 2-3 minutes until lightly browned.
2. Add the rice. Cook, stirring, for 1-2 minutes until the grains are evenly coated in oil and have become translucent around the edges. Add a ladleful of hot stock. Stir until this has been absorbed completely, then add the next ladleful. Continue in this way until all the stock has been absorbed.
3. When the risotto is creamy and the rice is tender but still has a bit of "bite", stir in the parsley and Parmesan. Adjust the seasoning, remove from the heat and cover. Allow to rest for a few minutes. Spoon into a bowl, garnish with the reserved prosciutto and serve.

Chicken Liver Risotto

The combination of chicken livers, bacon, parsley and thyme gives this Italian risotto a wonderfully rich flavor. Serve it as an appetizer for 4 or a lunch for 2 or 3. Recipe serves 2-4.

Ingredients:

6 ounces (175 g) chicken livers
About 1 tablespoon olive oil
1 ounce (30 g) butter
1 1/2 ounces (40 g) rind less streaky bacon rashers, finely chopped
2 spring onions, finely chopped
1 garlic clove, crushed
1 celery stick, finely sliced
1 1/2 cups risotto rice
3/4 cup dry white wine
4 cups simmering chicken stock
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
Parsley and thyme sprigs, to garnish

Method:

1. Clean the chicken livers carefully, removing any fat or membrane. Rinse well, pat dry with kitchen paper and cut into small, even pieces. (See step-by-step instructions here).
2. Heat the oil and butter in a frying pan and fry the bacon for 2-3 minutes. Add the spring onions, garlic and celery and continue frying for 3-4 minutes over a low heat until the vegetables are slightly softened. Increase the heat and add the chicken livers, stir-frying for a few minutes until they are brown all over.
3. Add the rice. Cook, stirring, for a few minutes, then pour over the wine. Allow to boil so that the alcohol is driven off. Stir frequently, taking care not to break up the chicken livers. When all the wine has been absorbed, add the hot stock, a ladleful at a time, stirring constantly.
4. About halfway through cooking, add the thyme and season with salt and pepper. Continue to add the stock as before, making sure that each quantity has been absorbed before adding more.
5. When the risotto is creamy and the rice is tender but still has a bit of "bite", stir in the parsley. Taste and adjust the seasoning. Remove the pan from the heat, cover and leave to rest for a few minutes before serving, garnished with parsley and thyme.