Virginia Iovine-Turner Cucina Amore www.cucinaamore.co.nz

Ever wanted to master the perfect risotto? Look no further, you will love this recipe.
The secret to risotto is to use hot stock when cooking the rice. This will allow the rice to open up and release the starch. If you add cold stock it will close up and you won't get the creamy effect. I served this with king fish.

This will serve eight.
400g risotto rice
Olive oil
1 onion, chopped fine
2 garlic cloves, crushed
2 cups pumpkin, chopped fine
200g shoulder bacon, fat removed
3 litres hot chicken stock
2 glasses white wine
Salt
Grated parmesan cheese

First, heat stock in a pan. In another pan heat olive oil, onions, garlic and pumpkin and fry slowly for about 15 minutes.
When softened, add rice and turn up heat. The rice will begin to lightly fry, so keep stirring. After a minute it will look slightly translucent. Add wine and keep stirring. Once the wine has cooked into the rice, add the first ladle of stock and a pinch of salt. Turn down heat and simmer so rice doesn't cook too quickly. Keep adding stock, stirring the creamy starch out of the rice. This will take 15-20 minutes. Taste test and continue this process until the rice is soft on the outside with a slight bite. If you run out of stock before the rice is ready add a little boiling water.
Once removed from heat stir in the bacon and allow to sit for a few minutes, this will cook through on its own without drying out. Serve with grated parmesan cheese and your favourite fish or meat.