1 cup Carolina rice
1 onion chopped
1/2 cup white wine
1/3 cup olive oil
1 pinch of saffron threads
5-6 cups of chicken or vegetable stock
1/3 cup grated parmesan (optional)
1 small pumpkin, roasted
Slice the pumpkin in half and scoop out the seeds. You can save them and roast them later with salt. Then use as a garnish for the risotto or keep as a savoury snack. Place the pumpkin halves on a baking tray and season with sea salt, pepper, olive oil and a few sage leaves. Roast in a preheated oven for about 30-40 minutes until tender.
In a big pan fry the onions and saute over low heat until light golden. Add the risotto and stir until it turns clear. Crumble in the saffron threads. Increase the heat to medium low. Pour in wine, and stir until liquid is absorbed. Add 1/2 cup of the stock and stir frequently until the liquid is absorbed again. Repeat this process until rice is desired texture. Remember to stir frequently. The process should take about 20-25 minutes.
Cut the pumpkin in pieces. Half of the pumpkin you can mix with the rice 5 minutes before turning off the heat and the other half on top of the rice for garnish. Once the rice is smooth, and the desired texture, add a tablespoon of Oliveology Wild Saffron & sage and the grated parmesan cheese, a teaspoon finely chopped sage leaves. Oregano would work, too.
Spoon into bowls and garnish with ground pepper and Wild saffron & sage olive oil. You can use either the saffron threads or any of the Oliveology saffron oils collection or both for a stronger flavour!