Risotto alla zucca (Risotto with pumpkin)
Servings: 4
- 1½ cups (320 g) Carnaroli rice
- 3 ½ cups (500 g) pumpkin
- 1 small (about 70 g) onion
- 1 vegetable stock cube
- 2 tbsp (30 ml) olive oil
- 3 tbsp (50 g) Parmigiano-Reggiano
- 2.5 oz (70 g) unsalted butter
- 6 cups (1.5 l) hot water
- Salt to taste
Prepare the pumpkin and onionPeel and dice 3 ½ cups (500 g) of pumpkin into small cubes. Finely chop 1 small(about 70 g) onion. Cook the pumpkin and onionIn a large non-stick skillet, heat 2 tbsp (30 ml) olive oil over medium heat.Add the chopped onion and sauté gently until soft and translucent, about 3–4minutes. Add the pumpkin and let it cook, stirring occasionally. Dissolve the vegetable stock cubeIn 6 cups (1.5 l) of hot water, dissolve 1 vegetable stock cube. Keep the stock warm on low heat. Toast the rice (Tostatura)While the pumpkin cooks, in a medium non-stick skillet, melt half of the butter. Add 1 ½ cups (320 g) Carnaroli rice and toast over medium heat for 3–4minutes, stirring constantly until the edges become slightly translucent. Add a ladle of the hot stock to moisten the rice. This tostatura step enhances the flavour and helps the rice keep its structure during cooking. Combine rice and pumpkinAdd the toasted rice to the skillet with the cooked pumpkin and onion. Stir to combine. Cook the risottoGradually add the hot vegetable stock, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue for about 15–18 minutes, or until the rice is tender but still slightly al dente SeasonTaste the risotto and add salt as needed. Finish with MantecaturaRemove the pan from the heat. Stir in the other half of butter and 3 tbsp (50g) Parmigiano-Reggiano. This mantecatura step makes the risotto creamy, glossy, and rich in flavour. Serve immediatelySpoon the risotto onto plates while hot. Optionally, drizzle with a little extra olive oil or sprinkle additional Parmigiano-Reggiano before serving.