Pumpkin Risotto Ingredients:
- 600g Pumpkin from Mantua area cut into pieces
- 80g Extra Virgin Olive Oil
- 100g Chopped Onion
- 20g Salt
- 320g Superfino Rice (Arborio, Vialone Nano, Carnaroli)
- 100g Grated Parmesan
- 1.5 Lt. Vegetable Stock
- 100g Butter
- 60g White Wine (optional)
Total Time (≈60 minutes)
To get ready (25 minutes)
Cooking time (30 minutes)
Preparing yourself to start cooking
Prepare all the ingredients already weighed on the table.
Steps to follow:
- Cook the pumpkin
Heat 60 gr. oil in a medium saucepan. Add half of the onions and cook over moderately high heat stirring frequently. Then add the pumpkin and, cook until the pumpkin is just tender, about 7 minutes. Add 200 Ml. vegetable broth and cook, stirring occasionally until most of the liquid has evaporated, about 12 minutes. Remove the pan from the heat and let cool slightly. Add in a food processor, puree the pumpkin mixture until smooth. Transfer it to a small bowl.
- Heat the stock
Heat the stock until almost boiling and then keep over low heat.
And now we are ready to start with the risotto:
- TOSTATURA (If you want to cook a good risotto, you cannot forget the toasting (or welding) of the rice).
In a separate heavy-based saucepan fry the onion in the oil over low heat until soft but not browned. Add the rice and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes. At this point, you may add the white wine and allow it to evaporate. I do not add wine (and the acidity) to my pumpkin risotto recipe; I will drink the wine!!!
- COOKING (On low-medium fire, for 15 minutes after the “tostatura”. This is a time for an “al dente” Italian way. If you want cooked risotto, then you must cook longer – but this is your decision!
Stir in a quantity of the hot stock to cover and cook, stirring constantly, until all the liquid has been absorbed, about 2 minutes.
Add the pumpkin or squash and a little more stock and continue to simmer gently until the stock is absorbed. Season. Remember: rice absorbs salt in his first 11 minutes of cooking!
From then on add more stock a little at a time, until the rice nicely al dente (has a little bite to it). You may not need all the stock, but the texture should be loose and creamy.
- MANTECATURA (There is no real translation for ”mantecare” in English. Its roots come from the Spanish word for butter or lard, and it indicates a technique that works the dish into a deliciously creamy texture).
Once the rice is cooked and the stock has almost been absorbed, put the pan out of the fire and stir through the parmesan and the butter to give the risotto a nice, creamy finish. Adjust seasoning to taste. Let rest a couple of minutes and then serve in plates. You decide which one!
Questions? Contact Us
More about the “Tostatura”
This is a fundamental operation to obtain two important results: the crunchiness and creaminess of the risotto.
Have you ever noticed the difference in consistency between a risotto and simple boiled rice? Well, it is the roasting that makes this difference.
Rice must be prepared in such a way as to resist the stress of cooking, gradually releasing the starch. Only in this way can you obtain the particular final creaminess of the best risottos.
If you proceed to cook the rice without roasting it first, you risk instead of facing two unpleasant consequences:
– the grains break
– the grains come apart
– In both cases your risotto loses its “crunchiness”, taking on an impalpable consistency.
What do you have to do to keep the texture of the beans at their best, for a perfect risotto?
Toasting is actually a very simple operation that you can do dry, or in the pan.
Add all the rice to the pan and, without adding any liquid, cook it over medium-high heat for 3-4 minutes, until you notice a translucent appearance of the grains.
In this phase, the heat of the pan changes the surface of the beans making it more resistant and waterproof. Thus the beans do not break and do not lose their crunchiness during cooking.
In addition, the release of starch during cooking will be much more gradual, helping you to obtain a thicker and creamier risotto.
Many schools of thought argue that rice should be dry roasted, precisely to prevent the humidity of the sauté from compromising the waterproofing of the grain.