Risotto
I'd like to start making more risottos. I have a few stand-bys (that I will share if asked), but I have some ingredients I'd like to use tonight:
-Pumpkin puree, unseasoned. I bought it fresh, used some, and whacked it in the freezer. It's been dethawing in the fridge overnight. Maybe I'll heat it up in a pan and stir it in when the risotto is done. But what do I season it with?
-Gorgonzola. Creamy enough that chopping it up is a PITA.
That's all I can think of, unless I buy a rotisserie chicken for lunch and add in the leftovers. What else will make it really good?
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