Harvest season has arrived. Chef Kuniaki Arima introduces an Italian dish where rice takes center stage.
This sun-yellow pumpkin risotto takes him back to the days he spent at a winery in Piemonte, Italy, where he helped bring the harvest in.
“I was also asked to pick pumpkins from the field, which became risotto for dinner. The mild sweet flavor soothed our fatigue,” he says. One feature of the dish is that the rice retains a certain firmness, unlike “ojiya” seasoned Japanese rice gruel. Serves two.
90g rice (just over half a “go” [180cc])
1 tsp olive oil
1 Tbsp white wine
2 Tbsp parmesan cheese
1 Tbsp fresh cream (if available)
Remove skin and seeds from pumpkin, and dice into 1-cm pieces. Chop onion. Prepare broth with less salt than usual and warm.
Place olive oil and butter in a thick pot over medium heat. When butter has melted, stir-fry onion until transparent. Add rice and reduce heat. Add oil, mixing well, to coat each grain and prevent rice from turning sticky. Add wine and bring to a boil. Add pumpkin. Pour 100cc of broth, mix and let pot simmer.
Stir occasionally to prevent burning. When water becomes low, add 70-100cc of broth. Repeat this process 4 to 5 times. Rice gradually puffs up.
During the 20 minutes it takes for the pumpkin pieces to soften, taste. If saltiness is right, add water instead of broth. Turn off heat when content becomes a heavy mass and rice is still somewhat firm. Add cheese and cream and mix well. Serve and sprinkle with parsley and cheese to taste.
* * *
From the Asahi Shimbun's Kashikoi Okazu column
- « Prev
- Next »