by Chef Chris Quirk, Chef-Instructor at Kendall College of National Louis University

For a basic risotto, aim for a 1:3 ratio of rice to broth (e.g., 1 cup rice to 3 cups broth). 

Yield: Approximately 20 cups

Ingredients:

• 6 cups Arborio or Carnaroli rice
• 18 cups chicken or vegetable broth (hot)
• 16 tablespoons butter, diced (1 cup or 2-4 oz sticks)
• ½ cup oil
• 1 large onion, about 12 ounces, finely chopped
• Winter squash, (pumpkin) peeled and grated about 3 cups
• 4-5 firm apples.  peeled and small diced
• 8 garlic cloves, minced 
• 2 cups apple cider (wine or juice adds flavor and the acid balances the fat in the dish)
• 3 cups Parmesan Cheese or other nutty, firm cheese, grated, plus more for serving
• Salt and pepper to taste 
• Pepitas (roasted pumpkin seeds) for garnish

Directions:

1. To sauté the aromatics, melt 1-2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the pumpkin and sweat with the aromatics for a few minutes.
2. Add the Arborio rice to the pot and stir constantly for 1-2 minutes, allowing the rice to be coated with the fat in the pan. 
3. Pour in the cider and stir until it’s almost completely absorbed for 1-2 minutes. 
4. Gradually add the hot broth, a ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. 
5. Continue stirring and adding broth until the rice is cooked to your desired consistency (about 18-20 minutes). The rice should be creamy and slightly al dente, (a little chewy). Add the apple at this point.
6. Stir in the remaining butter and cheese. Season with salt and pepper to taste. Let the risotto rest for a few minutes before serving. 
7. Garnish with pepitas if desired.

Tips for a good Risotto:

• Use Arborio or Carnaroli rice: Short-grain, high starch rice is essential for an optimum result. 
• Stir or shake the risotto frequently: Stirring and shaking will help prevent the rice from sticking to the bottom of the pot and ensure even cooking. Do not stir constantly, just regularly.
• Use hot broth: Adding hot broth helps maintain the cooking temperature, so the rice cooks quickly and evenly.
• Don’t overcook the risotto: Risotto should be creamy and saucy. The rice grains should still be firm and not mushy
• Rest the risotto before serving: Allowing the risotto to rest for a few minutes helps it thicken slightly and allows the flavors to meld.