When you follow a recipe for pumpkin risotto, you should really pay attention. This is something I learned about 20 minutes before I divided up the batch from one 6-quart pan into a second, 4-quart pan.
It seemed at every turn I was messing up this recipe I found on Epicurious.com, and my serving sizes were expanding. It was the first time I was making pumpkin risotto, and I figured it couldn't be that hard. It wasn't, though I was making it more difficult than necessary.
I started with too much onion, which I figured I'd separate before adding the rice. I forgot and started stirring in the rice. Then I realized I could add more rice ... so much more, in fact, I needed 10 cups of liquid. I just carried ahead, knowing I had three other mouths to feed — it's always good to try a new recipe when you have people over for dinner, right?
As I stirred and added liquid, I realized I added too much liquid. I should have held back two of those 10 cups for later in the process. Things were not going as planned, but it worked out in the end. The above picture looks as good as this risotto tastes. Trust me, I still have about 10 servings in my refrigerator.
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