Yuletide Grool

Worshipper or non-believer, you got to respect the holy substances of the high holidays: frankincence, myrrh, and fatty carbohydrates! The latter, which encompasses staples like mash potatoes, stuffing, and even figgy pudding, is far more humble than all that bling that Baby Jesus got delivered.
This season, we’ve been obsessing over a new Christmas carb: call it yuletide risotto.
Spiked with a few eggnog spices like fresh nutmeg, and creamified with unsweetened pumpkin, this pumpkin risotto can be a side dish or an entrée — stuff whole squashes with it.
This actually came in quite handy over Thanksgiving, when one of us was airlifted in to help cook an 18-family member feast and had to come up with a veg option that even jerky teens would gobble. We made a pot of this risotto and stuffed braised Portobello mushrooms with it, topped by smoked mozzarella. The reaction? We barely even got one ourselves after the carnivores were done clearing the plates!
Even better is that if you by some weird chance are left with too much the next day, it’s even better as arancini. That would be deep-fried risotto balls. Without further ado, not one but two holiday dinner saviors…

Pumpkin Risotto
(Serves 10)

1 Tbs. olive oil
2 Tbs. unsalted butter (optional)
1 white onion
1 shallot
1 zucchini
1 yellow squash
10-12 fresh sage leaves
2 cups Arborio rice
3 1/2 cups Riesling, or other sweet white wine
1 Tbs. red chili flakes
1 tsp. turmeric
1 tsp. nutmeg
1/2 tsp cinnamon
4 cups vegetable stock
1 15-oz can of 100% pumpkin (unsweetend)
Kosher salt to taste
1. Place a large pot on high heat and lube with oil, followed by butter. Peel and finely chop your onion; mince the shallot. Once butter has melted, toss onion and shallot into the pot and stir.
2. Cut zucchini and yellow squash in half and chop finely. Add them and cook all veggies until onion becomes transparent, about five minutes.
3. Roll the fresh sage into a cigarette and chiffonade them, adding that to the pot along with the Arborio rice. Start to a regiment of vigorous stirring at this point: stirring for 20 seconds and resting for 10 seconds. Cook this way for another two minutes and then splash with the white wine, making sure the wine nearly covers the veggie and rice mixture. Continue stirring frequently for 5 minutes.
4. Once the wine has cooked down add the chili flakes, turmeric, nutmeg and cinnamon. Stir.
5. Add broth in four installments: 1 cup of stock and stir until the rice has absorbed the liquid.
6. Repeat step 5 several times. On the last addition of stock, also add the canned pumpkin.
7. Once the Arborio rice kernels are starting to lose their individual identity, you are done. Remove from heat and let sit. Salt to your taste and — you guessed it — stir!
Pumpkin Risotto Balls
(Makes 30-40)

This is a classic way to use leftover risotto. We’ve done porcini mushroom balls for a wedding, but this slightly sweet and spicy risotto is more potent because the flavors all pop in just one bite.
The idea is to create a cheesy, molten core so this dish is no longer vegan. Fontal works great because its mild and melty. The ideal cheese will become a string of goo connecting you r mouth to your hand.
4 cups leftover risotto
8 oz. Fontal, or other melty cheese
1 1/2 cups plain bread crumbs
2 liters canola oil
1. Remove the risotto from the fridge about 30 minutes before so its not too frigid. Meanwhile, put a large pot (for frying) on high heat with your canola oil.
2. Prepare your cheese by slicing the block into finger-width slices. Quarter these so you’re left with a bite-size chunk of cheese.
3. Place breadcrumbs in a shallow bowl or plate and start assembling your arancini balls. Take about 2 Tbs. of risotto and gently mash it flat. Stick a cheese chunk in the middle of the rice patty, and mold it into a ball so the cheese forms the center nucleus. Roll each ball into a perfect orb and coat well in breadcrumbs.
4. Make as many as you desire and start frying. (First drop a breadcrumb into the oil to test its temperature. You want a hefty sizzle.) Very carefully drop 4 or 5 balls at a time using a “spider” or other metal instrument, like a slotted spoon, to fish them out. Prod the balls to keep from sticking in one corner of the pot. Let fry for about 3-4 minutes or until the exterior is more than golden brown.
5. Remove and rest on a paper towel for a minute or two before eating.

Beverage:Goose Island’s Christmas special ale
Soundtrack: Smashing Pumpkins, “Cherub Rock”