Method

In a vegetable steamer, cook the pumpkin pieces for about 15 minutes or until tender.  Remove and set aside.

Meanwhile, in a medium saucepan, bring chicken broth to a simmer but do not boil. Keep warm, covered, over the lowest heat.  Liquid used in risotto must always be warm.

Warm the olive oil in a heavy-bottomed stock pot or Dutch oven over medium-high heat until hot. Stir in the onion and garlic and saute until tender but not browned, about 5 minutes. Add the rice and stir until toasted and opaque, 3 to 4 minutes.  A wooden spoon works best for stirring.  Add the wine and 1/2 cup of the broth and continue to cook until the liquid is nearly absorbed, stirring like one possessed.  Stirring breaks down the starch which gives the creaminess to risotto.

Continue to add the warm broth about a half-cup at a time, stirring with each addition. Continue to cook, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes (you may have stock left over). Be sure to stir and stir and then stir some more.  It's fun!

Stir in the steamed pumpkin and cook for a few minutes just to heat the pumpkin. Remove from the heat and stir in the grated cheese, parsley and ham.  Taste for seasoning and adjust the salt.  Give a few twists of the pepper mill.  Serve immediately with a bowl of freshly grated cheese on the table so diners can suit their own taste.

Serves: 4 - 6

Contributor: pat ciesla

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