CityView Magazine

CityViewNC.com | 43 Hari Saini, MD Shriti Mehta, MD Laura Wells PA-C CAROLINA HEART & LEG CENTER, PA Offering a full range of cardiology and vascular services to include; echocardiogram, arterial and venous duplex, carotid ultrasounds, abdominal aortic ultrasounds, ABI, holter and event monitoring, nuclear stress testing and full lab services. CARDIOLOGY SERVICES Electrocardiogram (ECG or EKG) Second Opinion Evaluations Stress Echocardiogram Holter & Event Monitor 910.491.1760 ALSO OFFERING VASCULAR SERVICES Varicose & Spider Veins Blood Clots Leg Ulcers & Wounds Leg & Foot Numbness Leg Swelling & Cramps Blocked Arteries 3637 Cape Center Drive • Fayetteville, NC 28304 www.CarolinaHeartandLeg.com Risotto is a northern Italian rice dish cooked in a broth to a creamy consistency. It is one of the most common ways of cooking rice in Italy. 2 medium white onions, finely diced 3/4 cup dry Riesling 1 1/2 teaspoons freshly grated nutmeg About 1 teaspoon freshly ground white pepper 1 teaspoon salt 7 cups vegetable stock for risotto or canned low-sodium chicken broth 5 tablespoons unsalted butter 1 1/2 cups Arborio rice (about 11 ounces) 3 tablespoons finely chopped fresh flat- leaf parsley (optional) 1/2 cup freshly grated Parmesan cheese, plus more for serving Directions 1. Heat the oil in a nonreactive medium saucepan. Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes. Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Remove from the heat and let cool slightly. 2. In a food processor, puree the pump- kin mixture until smooth. Transfer to a small bowl. 3. In a medium saucepan, bring the vegetable stock for risotto to a boil over moderate heat. Reduce the heat to low and keep the stock hot. 4. In a nonreactive medium saucepan, heat 2 1/2 tablespoons of the butter until it begins to sizzle. Add the rice and the remaining onions and cook over mod- erately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes. 5. Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cook- ing until each cup is almost absorbed before adding the next, about 15 min- utes. Stir in the pumpkin puree. Con- tinue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer. The risotto will be quite loose. Stir in the parsley and the remain- ing 2 1/2 tablespoons butter. 6. Spoon the risotto into 6 warmed soup plates and sprinkle the Parmesan on top. Serve immediately.

• Cover