Tapping the Southern staple for five new classics
You only need four cups of pumpkin for this risotto, so choose a small one or use any hard winter squash like butterkin, butternut, or acorn. Don’t be afraid to cover the risotto from time to time; it helps cook the rice more evenly.
A Lowcountry standby, this tomato and okra pilaf works well with long grain or Carolina Gold rice. For a heartier serving, stir in 1 pound of shrimp tossed in Old Bay seasoning when you add the okra.
A whole roasted snapper always wows dinner guests. When buying a whole fish, plan on one pound per person. Middlins are the broken bits left over from milling rice–they can take on a creamy texture when cooked, ideal for sopping up tomato gravy.
Careful not to over-stir, lest you disrupt the delicious layer of toasty rice that forms at the bottom of the pot.
This isn’t your mom’s set-it-and-forget-it rice pudding. Think of it as a sweet risotto (read: lots of stirring). So pour yourself a glass of wine, you’re gonna be here for a while.
- by Hannah Lee Leidy
- by TLP's Partners
- by Jacob Hollifield