Radicchio gives the rice a lovely winey hue in this dish, and its bitterness balances the pumpkin’s sweetness. The word pumpkin here is used in the British sense–in other words, winter squash. Use a firm, dry variety like Hubbard or kabocha, which has a mild chestnut flavor. This recipe will stretch to serve four as a starter, depending on the rest of your meal; you can also double the recipe. Do use homemade stock, as it will make all the difference to the final result. You could also use a well-flavored vegetable stock to make this dish vegetarian. You’ll probably only need 2 cups of the stock, but it will depend on your rice, so it is better to have a little extra just in case.
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The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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