Perfect risotto instructions (the “in one go” ones rather than the instructions for doing it in two stages). Really gets to the slightly more loose, silky texture that is the ideal with risotto rather than the stickier, more solid one that is so much easier to end up with.
Using a proper, in-season, green-skinned, deep orange fleshed pumpkin adds a sweetness and indulgence that is undeniable, although you could perhaps say it is always going to be gilding the lily in a risotto… I’d do it again, though. With an only slightly sheepish grin and without a moment’s hesitation.
From Amaretto, Apple Cake and Artichokes, Pg. 60