Recipes for Cooking Class "Seasonal Italian Fare" by Chef Davide
Pumpkin Risotto
From the table of Chef Davide
Servings: 2
Time: 40 min
Ingredients
- Pumpkin Risotto
- 200 Gram(s) Arborio Rice Or Carnaroli Rice Or Risotto Rice (15/20 'Cooking)
- 300 Gram(s) Fresh Orange Pumpkin
- 3 Tablespoon(s) Italian Parmesan Cheese
- 3 Tablespoon(s) Butter
- 1/2 Potato
- 1 Carrot
- 1/2 Onion
- Thyme
Directions
- Finely chop half of an onion and cook it with 1 tablespoon of butter and a tablespoon of water/vegetable broth until soft and almost melted (3/4 minutes)
- Add the small pieces (about 1 inch each) of pumpkin to the pan. Add a tablespoon of water/vegetable broth. Cook over medium-low heat (10/15 minutes)
- When the pumpkin is soft, add ½ potato and 1 carrot. Use the cooked boiled vegetables of the broth.
- Blend all vegetables until smooth and creamy. Put everything aside
- Melt 1 tablespoon of butter in a pan and gently toast the rice until it becomes translucent (1/2 minutes)
- Add the vegetable stock 1 scoop at a time. The broth should be hot and just cover the rice. (5/8 minutes)
- Halfway through the cooking process of the rice add the pumpkin cream and continue to stir and cook the rice until ready (8 minutes)
- Turn off the heat and add 1 tablespoon of butter and Parmesan.
Additional Notes
Serve it hot. If you want, you can serve the Risotto in an empty Pumpkin. Pairing the right wine with pumpkin risotto is not an easy task, because pumpkin has a sweet taste and a delicate flavor, not to be overwhelmed. The choice of wine can be made by similarity or by contrast. Prosecco Brut is in fact balanced with the sweetish taste creating a perfect combination. But if instead of contrasting you want similarity, the perfect wine for your pumpkin risotto can be an extra-dry, for example a Prosecco, which emphasizes precisely the sweet vocation of the dish.
Source
Tannico Wine Pairing