Pumpkin risotto

Name: Risotto alla zucca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 320 g di riso Carnaroli; 500 g di zucca mantovana o Delica, a dadini piccoli; 1 cipolla bianca piccola, tritata; 100 ml di vino bianco secco; 1 litro di brodo vegetale caldo; 60 g di burro freddo; 60 g di Parmigiano Reggiano grattugiato; Olio extravergine d’oliva q.b.; Sale q.b.; Noce moscata q.b.; Amaretti sbriciolati q.b., facoltativi; Salvia fritta nel burro q.b., per guarnire

Risotto alla zucca

Creamy Mantuan pumpkin risotto, tossed with butter and Parmigiano Reggiano and flavored with nutmeg.

45 min

4 servings

Medium

Lombardy

AverageLombardy

Pumpkin risotto is a first course with a sweet and velvety character, built on the encounter between the consistency al dente rice and the natural cream obtained from the pumpkin during cooking. Mantua pumpkin, also used in pumpkin tortelli, lends a full flavor and a dry pulp, which easily breaks down without making the risotto watery. The dry white wine adds balance, while the hot vegetable broth ensures gradual and even cooking. The final creaming with cold butter and Parmigiano Reggiano makes the consistency soft and enveloping, without the addition of heavy creamNutmeg tones down the sweetness of the pumpkin with an aromatic note; amaretti cookies Crumbled, if desired, they introduce a sweet-and-sour contrast, typical of Mantua. This dish is part of the risotto tradition of Lombardy and Veneto.

Instructions

Voice reading

3 steps · natural Italian voice

Prepare the soffritto and toast the rice

8 min

Heat a drizzle of olive oil in a shallow pan and sauté the chopped onion for 3 minutes, until translucent. Add the diced pumpkin and cook for another 3 minutes. Add the rice and toast for 2 minutes, stirring, until the grains are warm and slightly glossy. Deglaze with the white wine and let the alcohol evaporate.

Cook the risotto

18 min

Add the hot vegetable broth a ladle at a time, stirring frequently and adding more liquid only when the previous one has been absorbed. Continue cooking for 16-18 minutes: the pumpkin should break down into a cream and the rice should be soft. al dente, with a soft, wavy texture.

Vigorously stir and servants

4 min

Turn off the heat and add the cold butter and the Parmigiano Reggiano. Vigorously stir vigorously to make the risotto creamy, then season with salt to taste and nutmeg. Serve immediately; garnish, if desired, with amaretti cookies crumbled and sage fried in butter.