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Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
The definitive Thai food encyclopedia — history, technique, 650 pages
1000+ recipes from every Indian state — the definitive reference
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
The definitive Thai food encyclopedia — history, technique, 650 pages
1000+ recipes from every Indian state — the definitive reference
You're reading one of recipes available free. Full library with Gastronome.
Put chicken broth on to simmer. I like to use my tea kettle. It makes adding broth easy. Dice the onion. Heat olive oil and add onion over medium heat. Saute until onion is soft, but not browned, about 2 to 3 minutes. Add arborio rice and garlic; stir for another minute. Add the first half cup or so of hot broth and stir until absorbed. Add pumpkin and curry, and another half cup or so of broth. Keep stirring and when it is absorbed, add another dose of broth..I like my final liquid addition to be the wine. When you're nearing the end, finish with the cream cheese and grate the Parmigiano-Reggiano over the plated risotto.