Three Layer Cake

Pumpkin and Gorgonzola Risotto

 
I don’t think this risotto is particularly innovative, in fact, I think it's an intuitive combination of flavors.  I had some pumpkin left over after I made my pumpkin, potato and leek soup and decided to set a handful aside for a risotto.  I don’t normally like to add any other fats to risotto because they are already fat enough, but when I was at the grocery store I thought I’d try a cheese that went well with pumpkin.  The first time I made this with gorgonzola (the sweeter version), and the second time I tried with taleggio, which has a sharper taste.  Either is very good.  You can try this with any cheese you like, I imagine.

• 100g pumpkin, cubed
• 1 small white onion, diced (about the size of a kiwi)
• 300g Arborio rice
• 1.5 liters vegetable or chicken broth (bouillon works Bring water to a boil to prepare the broth. 
• 40g parmesan cheese, grated
• 125g gorgonzola (or other cheese)
• optional: ½ teaspoon quatre épices (blend of nutmeg, cloves, ginger, and pepper) or freshly grated long pepper

 
Serves 4 to 6 people 

In a wide, low-sided pan, sauté onion in olive oil over a low flame.  Once the onion has softened, add the pumpkin and sauté for two minutes more, stirring frequently.  Add the rice, stirring frequently until all of the rice is well coated with oil.  Add white wine and let the rice cook until wine has evaporated, stir frequently.  Add the broth, one cup at a time, stirring frequently, and waiting until all broth has been absorbed before adding more broth.  The rice is cooked when it is firm to the bite, but no white remains in the middle, about twenty minutes.   Add gorgonzola and parmesan.  Remove from heat.  Stir well, until cheese has melted and rice has a uniform appearance.