PUMPKIN AND SAFFRON RISOTTO

I've been tinkering with risottos for 30 years. Lost count of how many variations I've made. My favourites are fennel, beetroot, blue swimmer crab. I experimented with this one and was really happy the way it turned out. There's the usual onion, chicken stock, rice (vialone nano), salt, pepper and parmesan. In this version there's pumpkin, fino sherry, saffron and a tiny amount (about 1/8 of a teaspoon of smoked paprika - enough to add interest, but not enough to be identifiable).

PUMPKIN AND SAFFRON RISOTTO