In a deep skillet, (or Ruffoni has the perfect risotto pan), heat your olive oil over medium and when hot, add in the onion and sauté until translucent, about 3-4 minutes. Take care not to brown the onions; the onions should mirror the color and size of the rice – they’re meant to be in the background and not draw any attention to themselves, except for their subtle but necessary flavor to the risotto. Every good risotto starts with onion. Add in the rice and continue to stir until the rice is just toasted. Pour in the white wine and continue to stir until evaporated, about 3 minutes.
Begin adding your warmed chicken stock, about ½ cup at a time as the liquid reduces into the rice. Risotto requires more attention than a baby – this entire time you need to stir. Continue for about 15 minutes, adding ½ cup each time, as the rice becomes thick and creamier. Add in the pumpkin puree and sherry at about 15 minutes and at about 17-18 minutes, add in the parmesan. Continue adding the stock, ½ cup at a time until the rice is firm but cooked. The consistency should be thick liquid, as the rice will soak up the stock as it sits and continue to cook. Risotto should be served immediately in shallow bowls piping hot. Garnish with a basil leaf, a drizzle of olive oil and more parmesan to taste.
