EASY PEASY HOMECOOKED MEAL: CREAMY PUMPKIN RISOTTO

I first discovered risotto when I was 19 years old, working as a hostess at a fine dining restaurant in the Saigon Sheraton Hotel. To a Vietnamese who adored steamed white rice at heart, risotto felt like a failed version of rice. Its "al dente" texture was perceived as undercooked, and its creaminess translated to "mushy." It wasn't attractive to me at all but I tasted it anyway. (Have I ever told you I am a food adventurer?)

I came to Italy when I was almost 22, and no, I didn't like risotto then either. Then, after three years in Italy, I tasted a very simple risotto with sun-dried tomatoes, peas, and parmesan, cooked by a "crazy" and talented local chef in a famous, traditional restaurant where I was doing a one-month apprenticeship. (Yes, I took a 9-month professional cooking course in Italy, and I can work in any restaurant in Europe with that certificate! 😆)

That was my enlightening moment: I recognized how perfect this dish is. My brain stopped comparing it to Vietnamese rice or treating risotto as "cơm trắng", Vietnamese fluffy steamed rice. It was an Italian dish, which is supposed to be al dente, creamy, and flavorful! From that moment on, I experimented with various risotto types, and every single one tasted wonderful.

Risotto is a classic. You can find an ultra-extravagant version with real gold leaf in a luxury restaurant, but it is also surprisingly easy to make and perfect for autumn. Every year, when pumpkin season arrives, I get so excited to make pumpkin risotto.

 1. Sauté onion and garlic in olive oil for 2 minutes.
 2. Stir in rice and squash cubes for 2 minutes, then pour in white wine until absorbed.
 3. Add hot broth one ladle at a time for 15–17 minutes, stirring until liquid absorbs before adding more, keeping the rice slightly al dente (cooked just under).
 4. Off the heat, vigorously stir in Gorgonzola until creamy and fluid. Season with pepper and serve immediately.