Here’s a dish at Dressel’s guaranteed to make your meat-eating friends jealous. The vibrant risotto inside these three crisp arancini gets its orange hue from rich pumpkin instead of seasonal staple butternut squash. The result rings savory, not sweet, and cloying pumpkin pie is the furthest thing from your mind. The crispy balls arrive on a bed of creamy greens (more cream than greens) sprinkled with toasted pepitas and drizzled with sorghum brown butter. Let them eat steak – we’ll take another round of arancini, please.
This article appears in October 2013.