I don’t think I would be too wrong in estimating that at least 95% of the people love risotto! I am a die hard fan. Give me mushroom, give me saffron or any other vegetable, I would first think of how I can make risotto with it. And with pumpkin season on, can it be left far behind? Its surprising that I have received 13 mails in the last 3 months asking me for a Risotto recipe made without using wine which plays an integral part in this dish – questions like ‘Can you make risotto without wine?’ or ‘Do we have to have to change ingredients to make risotto without it’?
Ingredients :2 to 4 lb. pumpkin
1/4 c, plus 2-1/2 T olive oil, divided
Sea salt to taste
4 c chicken stock
2 shallots, diced
1 T fresh rosemary, minced
1 leek, dic...