Pumpkin risotto, a dish that tastes of autumn (and the creamy sauce makes it creamy)
Pumpkin risotto is one of those dishes that captures the season better than a calendar. The pumpkin, with its sweet, velvety flesh, melts into the rice, while the hot broth and final stirring transform everything into a smooth cream.
The rice, rich in starch, releases its starch during cooking, creating a creamy base; the butter and Parmesan, added at the end, emulsify the mixture, lending shine and body.
Pumpkin, for its part, provides natural sugars and carotenoids, which, in addition to their color, lend a delicate, slightly sweet flavor. The result is a comforting first course, perfect for cold days, yet elegant enough to be served on special occasions as well.
Pumpkin risotto recipe
Pumpkin risotto pairs well with a full-bodied white wine, such as a Chardonnay or Soave, or a light red, such as a Pinot Noir. For a bolder pairing, opt for a passito, which enhances the sweetness of the pumpkin. Serves 4:
- 350 g of Carnaroli or Arborio rice
- 500g pumpkin (preferably Delica or Butternut)
1.2 liters vegetable (or chicken) broth, kept warm
half a glass of dry white wine
- 50 g of butter
- 80 g of grated Parmigiano Reggiano
2 tablespoons extra virgin olive oil
Salt and black pepper to taste
Preparing the risotto
The secret to risotto is patience and the right broth temperature. Start by cleaning the pumpkin: remove the peel and seeds, and cut it into 1 cm cubes. In a pan, heat the oil with the finely chopped onion. When the onion is translucent, add the pumpkin and sauté for 5 minutes. Pour in the white wine and let it evaporate. Add a ladle of hot broth, cover, and cook for 10-15 minutes, until the pumpkin is tender. Mash it with a fork or wooden spoon, leaving a few whole cubes for texture.
Meanwhile, in a large pot, dry toast the rice for 2 minutes, until the grains are warm and glossy. Add a little more white wine, if desired. Add the mashed pumpkin and stir. Begin adding the hot broth, a ladle at a time, stirring occasionally. Continue cooking for about 16-18 minutes, until the rice is al dente and the broth has been absorbed. Keep the rice covered with a thin layer of broth at all times.
Once cooked, turn off the heat. Add the butter cut into pieces and the grated Parmesan. Stir vigorously with a wooden spoon for 1-2 minutes, until the risotto is creamy and glossy. This step is called mantecatura (mantecuring) and is what makes risotto unique. Season with salt and pepper. Let it rest for a minute, then serve on plates, sprinkled with Parmesan and, if desired, a fried sage leaf. The result is a creamy, fragrant risotto, with the sweet flavor of the pumpkin pairing perfectly with the savory cheese. Because risotto, like all things made with method, is savored down to the last grain.
