Ive been making risotto for over twenty years, and every time I make it Im always in shock at how good it tastes, as if Ive never had it before. At one of the restaurants I worked at in my early years in the kitchen, we used to serve risotto every day, both as a meal and as a side dish. We made it as classic as possible, then threw in a few bell peppers for color, nothing fancy. It was good, but once I really got into cooking I explored different ways of making risotto and all of the wonderful flavors you can put in it. In its tradition, risotto is a creamy dish using Arborio rice that is stirred constantly over low heat while adding in ladles of chicken stock one at a time until it is all sucked up into the rice and cooked. One of my chefs in culinary school told me the basic to making any risotto is using a wooden spoon and stirring in the same direction, in fact he yelled at me when I started to stir the other day. Yup, this stuff is serious. Going through my early years of cooking, and making risotto, I learned that you can really risotto anything and that its more about the technique as opposed to the classic nature of the recipe. For instance, you could make quinoa risotto, or couscous risotto, literally just follow the same procedures as the classic recipe and youre good. Taking those fundamental techniques, I came up with this Caramelized Onion and Pumpkin Wild and Brown Rice Risotto recipe which is perfect during those fall months. It boasts wonderful pumpkin flavor with a delicious sweet and savory finish with the maple syrup, Gruyere cheese, and nutmeg. This pumpkin risotto is incredibly balanced and is wonderful eaten as a meal or served up alongside some vegetables and protein. You could also add some mushrooms, asparagus, or even some cooked chicken to this pumpkin risotto to tailor it to your liking, and the base flavor will stay the same. Instead of the traditional Arborio rice I used Bobs Red Mill Wild and Brown Rice combination, which could not be more in tune with the month October. It has a wonderful earthy flavor that goes amazing with the carmelization from the onions as well as the people's October favorite, pumpkin. Since brown and wild rice take a bit longer to cook than white rice, I just want to encourage you to keep stirring and keep pouring in your chicken stock. When its all said and done, it takes about 20-25 minutes longer than a traditional risotto recipe to make this Wild and Brown Rice version, however dont let that stop you because this is very well worth the time and effort. If you are looking to get into the festive fall spirit then this Caramelized Onion and Pumpkin Wild and Brown Rice Risotto is as good as it gets.

Caramelized Onion and Pumpkin Wild and Brown Rice Risotto

• 1 oz unsalted Butter
• 1 large Yellow Onion, peeled and small diced
• 4 finely minced cloves of fresh Garlic
• 2 cups Bobs Red Mill Wild and Brown Rice
• 1 cup dry White Wine, Chardonnay
• 64 oz of Chicken Stock
• 1 (15 oz can) Pumpkin Puree
• 1 cup Heavy Whipping Cream
• 1 cup shredded Gruyere Cheese
• 2 Tbsp Maple Syrup
• 1 tsp Cinnamon
• tsp Nutmeg
• Shaved Parmesan Cheese and Sage for garnish
• Kosher salt and fresh cracked Pepper to taste

Prep Time: 10 minutes |Cook Time: 90 minutes |Serves 4 Add the butter to a large pot over medium heat and caramelize the onions until golden brown, about 20 minutes. Next, stir in the garlic and then the rice. Toast the rice for 2-3 minutes before deglazing with white wine. Next, add one 8-ounce ladle of chicken stock at a time while constantly stirring until the rice has sucked up all the liquid and until the rice is cooked. It should be al dente, or slightly crunchy. This process can take up to an hour. Next, add in the pumpkin, cream, and cheese and cook over low heat for 10 minutes while constantly stirring, Finish by mixing in the syrup, cinnamon, nutmeg, salt, and pepper, and garnish with Parmesan cheese and fresh sage.

Hello, ImBilly Parisi, but to some Im known as Chef Billy Parisi. I do a little bit of this and a little bit of that, but for the most part Im aFood & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & MusicLover!

Ive been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizonas Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, souschef, and executive in some of the Midwests finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. Im incredibly spontaneous and outgoing, and run two small businesses, BPMVC and my latest venture, 5 Loaves 2 Fish!