Pumpkin Risotto

What can you make with pumpkin other than pie? The answer is pumpkin risotto. While the recipe itself is easy, you'll have to have a little patience while ~tending to the risotto~. Trust us, it's worth it. Pro tip: don't skimp on that parmesan! Use the good stuff and use lots of it. 

THE INGREDIENTS

• 1 cup Carnaroli or Arborio rice
• 1 shallot, diced
• 4-6 cloves of garlic, minced
• 3 tbsp butter
• 1/2 cup white wine
• 4 cups chicken stock, boiling
• 1 cup pumpkin puree (added to the chicken stock)
• 1 cup parmesan, grated
• 5-6 slices of prosciutto
• 1 bundle of fresh thyme
• 2 tsp salt
• 2 tsp black pepper

THE STEPS

1. Complete all prep work by mincing the garlic, finely dicing the shallot, and grating the parmesan.
2. Prepare the cooking liquid by adding the chicken stock to a pot, along with the pumpkin puree. Mix to incorporate the puree, and continue to heat until boiling. Then reduce the heat to low.
3. Heat your Stargazer 12-inch cast iron skillet over medium-high heat then add the prosciutto. Cook until the color is darkened and just starting to get crispy. Remove from the pan, and set aside.
4. Add 2 tbsp of butter, the garlic, and shallot to the pan. Cook until the shallot starts to show some transparency.
5. Add in the rice, mixing to coat until every grain of rice is coated in butter. Continue to cook for 1-2 minutes until the grains start to look shiny and semi-opaque.
6. Add the white wine and mix to coat everything evenly, then add the bundle of thyme (no need to pull the leaves, we will be removing the stems at the end) as well as the salt and pepper. Continue to cook until the majority of the liquid is gone.
7. Add 1 ladle of the chicken stock and mix until evenly distributed (try to keep 1 smooth layer of the rice so it cooks evenly).
8. Cook until most of the liquid is gone, and you are able to use a spatula to pull the rice across the pan, showing the clean cast iron pan, not immediately filling back in with liquid. Keep the heat around medium-low, but it will be dependent on your stove. You want to keep the stock at a simmer as it is added to the rice.
9. Repeat the process 1-2 ladles at a time until you have used all of the stock. Check the doneness of the rice at this point -- it should still be toothsome but not crunchy. If you need to you can continue adding more stock, or a little water.
10. Turn off the heat (you'll just need the residual heat now). Remove the stems of thyme, then add 1 tbsp of butter, and most of the parmesan (reserving some for garnish). Mix until the butter and cheese are fully incorporated.
11. Top with the prosciutto. Garnish with a sprig of thyme, and more parmesan (obviously).

Prep time: 5 min
Cook time: 30 min
Serves: 3-4