Carrot Fennel Risotto

4 cups vegetable stock
2 T brandy
1 ½ cups diced fresh fennel bulb (about 1 large)
2 carrots, diced
½ cup chopped yellow onion
2 T olive oil
1 cup uncooked Arborio rice
1 cup good quality white wine
¼ cup chopped fresh basil
½ cup chopped fresh Italian parsley leaves

Heat the stock in a saucepan until hot, and keep on low. Place the brandy and 2 T of the stock in a 2-quart pot that has a tight-fitting lid over medium heat. Add the fennel, carrot, and onion.

Stir to coat, cover, and cook for 10 minutes, stirring occasionally. Set aside, uncovered, when fork tender. Meanwhile, in a heavy bottomed sauce pan over medium heat, heat 2 T olive oil and add rice when hot, stirring to coat.

Add the wine and stir until absorbed. Add hot stock, ½ cup at a time, stirring constantly until absorbed each time.

Add the vegetables, basil, and parsley with the last addition of stock and stir.

When stock has been absorbed and the rice is creamy and tender, transfer to a warmed serving bowl. (Add ½ cup freshly grated Parmesan cheese if desired). Salt and pepper to taste. Garnish with parsley or fennel sprigs.

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Almond Basmati Rice

2 cups basmati rice
2 T extra virgin olive oil
3 ½ cups water
2 bay leaves
1 t salt
¼ teaspoon saffron threads (optional)
¼ cup dried currants (or raisins)
½ cup slivered almonds (sliced work, too)
1 three inch cinnamon stick (or ¼ t ground cinnamon)

Rinse basmati rice 3 times and strain in a fine sieve. In a 4 quart sauce pan, slowly toast the rice and olive oil for 10 minutes.

Add water and other ingredients. Bring to a boil, then turn down to a low simmer and cover. Cook for 20 minutes until the water is absorbed.

Remove cinnamon stick and bay leaves, fluff and serve (e.g., with Persian eggplant).

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Pumpkin and sage risotto

4 small pumpkins
20g (1oz) butter
1tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
300g (10½oz) risotto rice
1 glass dry white wine
4 finely chopped sage leaves
1ltr (1¾pt) chicken stock
80g (3oz) Parmesan, grated
20g (1oz) butter
8 sage leaves to garnish

Cut lids from the pumpkins, discard the seeds and cut the flesh into cubes. Heat the butter and olive oil in a pan, add the onion and sauté for 3-4 minutes.

Add the garlic and cook until soft. Add the risotto rice and cook, stirring, for 3-4 minutes. Add the white wine, pumpkin and chopped sage leaves. Stir well to combine.

Gradually add 1 ladle at a time of hot chicken stock, stirring after each ladle, adding the next one only when the liquid is almost absorbed. Continue until the rice is al dente and the pumpkin is soft (about 20 minutes).

Season and stir in the Parmesan. Spoon the risotto into the pumpkin 'bowls' and garnish with sage leaves fried in butter, Parmesan shavings and a twist of black pepper.

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