Normally I don't jump on the pumpkin-everything bandwagon when Fall hits, but I fell into the trap this time. And it was GLORIOUS. I have two giant 3-ring binders filled with recipes I've cut out of magazines or printed off the Internet.com. One binder is filled with recipes I want to make, and one is filled with recipes I have made, and I note the date I made the recipe and comments/changes I've made. The binders are stuffed full mainly because I've been collecting since I first started cooking "real" food for myself in 2003 when I moved into a dorm room my senior year in college that had a kitchen. (Coming soon: the first non-baking recipe I ever made).
But I digress. So pumpkin, and fall. Anyway, I was flipping through the binder of food I've made, because I was going to cook dinner for my family (Side note: I've been living with my sister, brother-in-law, and nephew for a few months while I figure out my career and living situation after moving to Tampa in March. I try to contribute to the household by cooking dinner once or twice a week. I have previously been testing new recipes on them, but decided that maybe I should showcase some of my favorite recipes that I've already made!). Back to the story - I was flipping through the binder of food I've made, and since it's fall and everyone is talking about pumpkin, my eyes gravitated to a page from Women's Health magazine October 2011 edition. I had made this recipe in 2013, and the note I wrote was "AMAZING". And the rest is history.
If you are looking for the perfect hint-of-pumpkin and fall flavors that is creamy, meaty and cheesy, then this Pumpkin shiitake risotto with fried sage is it. Plus, because it was featured in Women's Health magazine, it is actually healthy!! My family loved it, I loved it, and I know you will love it too!
Here is how I made it:
1. Start by frying the sage leaves in olive oil. Heat the pan, add the oil, and wait until it gets hot hot hot. Then add the sage leaves, and fry 10-15 seconds per side until crispy.
Remove from the pan, and let drain on a plate with a paper towel, but reserve the oil-infused-with-sage...
2. Slice your shiitake mushrooms into long strips. Finely dice the shallot.
3. Now we can begin to cook the risotto! Make sure the broth (chicken or veggie) stays warm - either through the microwave, or by warming it on the stove top.
4. Place a medium-sized pot on medium-high heat. Add 1 TBSP of the sage oil to the pot, warm up, and then add the shallot, and cook until translucent.
5. Add the arborio rice, all of it, to the pan, and stir constantly for 2-3 minutes until the rice is glistening and coated in the oil.
6. Add mushrooms and white wine, stirring for another 2-3 minutes until most of the liquid has evaporated.
7. Now start adding the warmed broth. Start with 1 cup of broth, and stir until most of the liquid has evaporated, about 2-3 minutes. Continue to add 1/2 cup every 2-3 minutes (or until liquid has mostly evaporated) for the next 18 minutes.
8. Rice should be almost cooked, but not fully, as rice will continue to cook over the next few minutes, as you will add the pumpkin puree, 3/4 cup of cheese, and salt/pepper to taste, and stir until fully incorporated and cheese has melted.
9. Now you can plate! Top each serving with 2-3 fried sage leaves and another 1-2 teaspoon of cheese. Inhale, both the food, and the praise from your fellow diners.
Click here for the recipe!
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