Mushroom Pumpkin Risotto

In my continuing effort to use up the pumpkin purée in fridge, I came up with this idea – mushroom pumpkin risotto.  My wife wanted to have a steak.  Risotto is a really nice side for a steak.  I decided I would make this mushroom pumpkin risotto which brings in both the flavor of mushrooms and pumpkin.  I used to have so much trouble making risotto.  The biggest learning was to cook the risotto on more heat, not less.  Using higher heat, makes for a creamier result.

A second trick I have learned, when adding mushrooms to my risotto, is to use dried mushrooms.  The flavor it infuses is so strong and using some of the rehydrating liquid only intensifies the mushroom flavor even more.

 

Ingredients:

• 1/2 of a yellow onion, chopped
• 6 mushrooms
• 2 tbsp canola oil
• 1 packaged dehydrated woody mushrooms
• 1 cup boiling water
• 1 cup arborio rice
• 32 oz stock, (3/4 chicken & 1/4 vegetable)
• 1/3 cup goat cheese
• 1/3 cup of pumpkin purée
• 1/4 cup parsley

Directions:

First, boil at least a cup of water and pour the water into a bowl.  Add the dried mushrooms and let soak for 20 – 30 minutes. Remove the mushrooms from the bowl and reserve 1/4 – 1/2 cup of the rehydrating water.  In a sauté pan, heat the oil over medium heat and saute the onion and allow to soften – 4 – 5 minutes.  Add the fresh mushrooms for the another 2 minutes.

Now add in the rice and toast for 1 minute.

In a separate pot, heat the stock over low heat.  Begin adding 1 cup of the stock at a time to the rice.  Stir pretty constantly.

If you wonder if your heat is not high enough, higher is better.  Once most of the liquid is absorbed add another cup of the stock.  Add the re-hydrated mushrooms 1/2 way through the cooking process.

Continue until the rice is full cooked.  The best way to check if the rice is done is to eat a few grains. You are looking for a soft yet firm piece of rice.  The dish should be creamy.  If you run out of stock before the rice is fully cooked just add a little water or heat some more stock.  Once done stir in the cheese and pumpkin purée.

Serve hot with parsley on top.

Enjoy!