The Silver SpoonThis is a particularly hearty and flavorful risotto that is rich and creamy, but can be made without dairy or even meat if you substitute “sausage style” TVP for the real thing. I made this with real sausage and it was terrific. Thjs is adapted from “The Silver Spoon” cookbook, which my mother-in-law got for me for Christmas this year.  This book is the Italian equivalent of “The Joy of Cooking”, and translated into English for the first time.
People think risotto is hard and time-consuming — it isn’t. While you’re adding the stock and stirring it in you can clean up the kitchen in between each ladleful.

Items

  • 6-7 cups of chicken or veggie stock (no tomato), brought to a very low boil
  • 2-3 mild italian sausage, skinned and crumbled (8-10oz), or sausage-style TVP
  • 1 cup canned pumpkin
  • 2 cups arborio rice
  • 1 medium onion, chopped
  • 2 tbsp butter or olive oil
  • 6-8 fresh sage leaves thinly sliced, or 2 Tbsp dried crumbled sage
  • 1/2 tsp freshly-grated nutmeg
  • 3/4 cup white wine
  • 4-5 Tbsp freshly-grated Parmiggiano-Reggiano cheese (optional)
  • Salt and freshly-ground black pepper to taste

Method

  1. Heat stock in a medium saucepan to a very low boil. While the stock is heating, melt butter or oil in large (4qt) pan.
  2. Add onions and sautee over medium heat until softened. Add sausage and cook until sausage is mostly browned, breaking into small pieces along the way.
  3. Add the rice and stir until all grains are coated.
  4. Add the wine and stir until the wine is incorporated.
  5. Add the pumpkin and most of the sage and stir to combine.
  6. Now add the stock, one ladleful at a time, stirring until the stock is absorbed by the rice. I loosely cover the pot in between each addition to keep the heat going. Adjust the heat to make sure the rice is boiling gently but not too much. The idea is to add the liquid slowly and keep the heat constant (hence the pre-heating of the stock). I stir so that I’m bringing the mixture from the bottom of the pan to the top each time, as the liquid will want to rise to the top.
  7. Near the end of the addition of the stock start tasting the rice for tenderness.  You’ll know you’re done when the rice grains have expanded surprisingly, are still al dente, and the whole mixture is rich and creamy.
  8. Add the nutmeg, and remaining sage. Adjust salt and add pepper to taste.
  9. Finish with the cheese (optional).

Serves 4-6.