At Gracie’s Ravioli we have declared October special by making it the official “Comfort Food Month.” With that you need to try these two Pumpkin recipes that certainly fit the bill. Remember our definition of a “Comfort Food.”

“A food that is satisfying because it is prepared in a simple or traditional way and reminds you of home, family, or friends.”

Our first recipe is for Pumpkin Risotto. I understand that many of you don’t consider any risotto dish as simple, in fact you’re already starting to think about the time it takes to prepare this dish. When my mom made a risotto she did what any smart cook would do, she delegated.

Since I always did my homework at the kitchen table I was awarded the task of stirring the pot. Mom would whip up the ingredients and every few minutes check to make sure I was holding up my end of the job. She loved making a risotto and oftentimes added new ingredients. This pumpkin version became an October standard and always reminds me of those moments watching my mom cook.

Ingredients:

2 tbsp. olive oil
6 to 7 cups of vegetable broth
2 white onions, diced
1 cup pumpkin puree
3/4 cup dry white wine
1 tsp/ freshly grated nutmeg
1 tsp. ground white pepper
pinch of salt
5 tbsp. unsalted butter
1 1/2 cups of arborio or carnaroli rice
freshly chopped parsley
1/2 cup Parmesan cheese

Preparation:

Heat the oil in a medium saucepan and add half of the diced onions. Cook over semi high heat until the onions are soft and translucent. Add the wine, nutmeg, white pepper and salt, stirring until the liquid has evaporated. Remove from the heat and set aside.

In a medium saucepan bring the vegetable stock to a boil, then quickly lower heat, keeping the pot hot. In another medium sized saucepan heat the butter and when it begins to sizzle add the rice and remaining onions. Continue cooking over high heat, being sure to stir, until the onions once again become translucent.

Now, here is where you delegated ‘Pot Stirrer’ comes into play. Begin by adding one cup hot stock, stirring constantly, until all of the liquid has been absorbed. Reduce the heat and gradually add 3 cups of hot stock one at a time. Stir each time until the liquid has been absorbed and then add the next.

After the first three cups are done add the pumpkin puree mix and continue one cup at a time with the vegetable stock. Check to make sure your designated stir person has not lost the use of their arm. Continue stirring until the rice is tender, about 10 to 12 minutes. Add the parsley and additional butter if you desire.

Risotto should be served almost immediately, offering a bit of Parmesan cheese on top.

Most chefs and wine experts would suggest a white wine with Risotto and you will hear Chardonnay coming up more often than not. Sorry, but I cannot go along with that school of thinking and would suggest a Riesling, if it’s going to be a white. You should even use a Riesling when preparing the risotto.

A nice old world Pinot Noir would also pair well with Pumpkin Risotto. Below are two suggestions you may want to try.

Pierre Sparr Riesling 2011 $14.99. (Click Here)

I Think the best Rieslings are made in the Alsace region of France. Maybe I’m partial because that’s where my wife’s moms family originated from, but their Rieslings are truly unique. “Smooth and minerally with bright lime and apple fruit; clean, fresh and juicy with balance and style; a terrific food wine.” 90 Points Tasting Panel

J. Hofstatter Meczan Pinot Nero 2011 $19.99 (Click Here)

This is a Pinot produced in the Alto Adige region of Italy. It is considered a smooth Pinot, which makes it a perfect match for our Pumpkin Risotto. The wine maker notes, “The Pinot Nero Meczan is a lively ruby red color. It has exuberant and fresh aromas reminiscent of woodland berry fruits and cherry forming a harmonious bouquet, rich and elegant on the palate. It is well-balanced, medium bodied with rich flavors and a lasting finish.

I know I promised you two Pumpkin recipes, but then again this is Part I of the post. Early next week we tackle a true comfort food in Pumpkin Ravioli.