Hearty Pumpkin and Mushroom Risotto
Risotto…what can I say about it that you probably don’t already know? Not much, I’m guessing. Creamy rice mixed with a touch of wine, a bit of parmigiano-reggiano, and whatever ingredients suit your fancy at the time. It’s all about the technique I suppose…a proper risotto must be cared for and tended to for it to come out perfect. I’ve found that the only way to get perfect results is to add the liquid little bits at a time, stirring constantly until the liquid is absorbed, then repeating until desired “creaminess” is achieved. This makes it difficult to nail down the exact quantities of liquid, but, as I always say, each person’s tastes are different, some prefer their rice more al dente, others prefer it softer, and yet, others prefer it downright soupy. I’m not judging anyone’s tastes, I’m just saying that you’ll need to take your desired result into consideration when preparing risotto. :) Cooking is all about being creative, letting your inner Julia Child or Rick Bayless come out to play…I’m a firm believer that a recipe is just the starting point to creating a dish that your own family will love. 
For the recipe, please visit my blog: http://canarygirl.com/?p=111
Comments
pea risotto with chorizo and prawns - yummy, my fav. Still coming to terms as to why risotto is why it is.
Tasty.
Peas are a note of freshness. The risotto, well simply unctuous and creamy, and then the chorizo & garlic add the flavour.
Texture... gentle and accommodating. I think its really the texture. It’s the flavour and the texture. Risotto for me remains a wonderful accompaniment to something else (shellfish, hams etc. etc. etc.)
Wine accompaniment is a nice, robust Rioja goes down wonderfully for me.