Pumpkin Risotto with Pheasant Sausage
So I’ve taken to telling people that orange is the new tan.
It was a last resort this winter when the overabundance of winter squash and pumpkin that I was practically inhaling turned my skin a lovely shade of tangerine. (Hey, at least I matched the citrus fruits that were also in season. Put me in a supermarket, and I would have fit right in. It’s amazing that the cashiers at Whole Foods didn’t try to shelve me along with the Florida grapefruits. Not that I would have complained. I really like grapefruit.)
- 1 head of garlic, cut in half longitudinally
- 2 tbsp olive oil
- 1 lb Arborio rice
- 6 cups chicken broth
- 1 can pumpkin puree (14 oz)
- 3 tbsp mascarpone
- Cinnamon and nutmeg, to taste
- Salt, to taste
- 4 links pheasant cognac sausage
- Chives, to garnish
I also suddenly gained really good night vision. I felt kind of like Clark Kent. Crossed with a Teenage Mutant Ninja Turtle.
Gotta love that beta carotene.
Anyway. The point is that I eat a lot of pumpkin.
And one of the things that I’ve learned in all of my pumpkin-eating experience is that if there is one thing that goes really well with pumpkin? It is sausage.
Especially when that sausage is rife with the flavors of pheasant and cognac.
Now that is just a muse in and of itself.
There are a myriad of ways to combine the sweetness of pumpkin with the saltiness of sausage in a way that will make your taste buds erupt into peals of ecstasy.
Pasta. Polenta. The options are endless.
One of my personal favorites is this Pumpkin Mascarpone Risotto with Pheasant Cognac Sausage. Great as an appetizer served to start off a dinner party, but also as a main course. For when one little ramekin just won’t suffice. Which. Take my word for it. It won’t.