Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Creamy risotto with roasted pumpkin, sage, and crispy bacon - photo 1
← Recipes

Creamy risotto with roasted pumpkin, sage, and crispy bacon

Pikantne Dania główne Italian Cuisine Lunches 90 min Medium 10 wyświetleń ~37.90 PLN - (0)
Rate:
(0)

Description

This dish is the essence of autumn captured on a plate. Velvety, creamy risotto, made with Arborio rice, gains a deep, sweet flavor from the roasted hokkaido pumpkin purée. Each bite is a perfect balance of flavors: the sweetness of the pumpkin, the earthy, slightly perfumed aroma of crispy sage, the salty intensity of crunchy bacon, and the nutty note of Parmigiano Reggiano cheese. The dish comes from northern Italy, where risotto is a true culinary art. It is an incredibly hearty and warming dish, perfect for cooler days. Visually, it presents beautifully with its intense orange color, contrasting with the green of the sage and the dark bacon. Serve it as an elegant main course for dinner or a special lunch, preferably accompanied by a glass of dry white wine, the same one used for cooking.

Składniki (15)

Servings:
4
  • Hokkaido pumpkin 600 g
  • Arborio rice 300 g
  • Vegetable broth 1200 ml
  • Boczek wędzony parzony 100 g
  • Parmesan cheese 80 g
  • Shallot onion 4 szt.
  • Butter 50 g
  • Dry white wine 100 ml
  • Extra virgin olive oil 0.2 łyżek
  • Garlic 2 ząbki
  • Fresh sage 0.3 pęczków
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 20 g
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~37.90 PLN (9.47 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan). Thoroughly wash the hokkaido pumpkin under running water, as we will be roasting it with the skin on. Carefully cut it in half, then use a large spoon to scoop out the seeds and fibrous flesh from the center. Cut the pumpkin halves into cubes with sides of about 2-3 cm.

Ingredients: Hokkaido pumpkin
Use a large, sharp chef's knife to safely cut the hard pumpkin. Place it on a stable cutting board. If the pumpkin is very hard, you can put it in the microwave for 2-3 minutes to slightly soften the skin.
2

Transfer the chopped pumpkin to a large baking tray lined with parchment paper. Drizzle it with half of the olive oil (about 15g / 1 tablespoon), and sprinkle with salt and pepper. Mix thoroughly with your hands, ensuring each piece of pumpkin is coated with oil and seasonings. Spread the pumpkin in a single layer on the tray.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Do not arrange the pieces of pumpkin too tightly. If they are stacked on top of each other, they will steam instead of bake and will not achieve a nice, caramelized color. If necessary, use two baking sheets.
3

Place the baking tray in the preheated oven and bake for about 25-30 minutes. The pumpkin is ready when a fork easily pierces it and the edges start to brown slightly. After baking, remove the tray from the oven. Set aside about 1/3 of the prettiest pieces of pumpkin for decoration. Transfer the remaining 2/3 to a bowl and blend into a smooth purée using an immersion blender or a countertop blender. If the purée is very thick, add 1-2 tablespoons of hot broth.

Ingredients: Hokkaido pumpkin, Vegetable broth
Be careful when blending hot pumpkin. If you are using a jug blender, do not fill it completely and slightly tilt the lid to allow steam to escape, which will prevent pressure from building up.

Preparation of toppings

4

While the pumpkin is baking, prepare the bacon and sage. Cut the bacon into small cubes (about 0.5 cm). In a cold, large skillet (e.g., 28 cm in diameter), place the chopped bacon and set it over medium heat. Cook slowly until the fat renders and the bacon becomes golden and crispy (this will take about 8-10 minutes). Using a slotted spoon, remove the crispy bacon to a plate lined with paper towels, leaving the rendered fat in the skillet.

Ingredients: Boczek wędzony parzony
Starting to fry the bacon in a cold pan allows for the slow rendering of fat without burning the meat, resulting in perfectly crispy cracklings.
5

In the same pan, on the remaining bacon fat, place the washed and dried sage leaves. Fry over medium heat for about 1-2 minutes on each side, until they become dark green and crispy. Be careful not to burn them. Carefully remove them to a plate with the bacon. Leave the fat in the pan – it will be the flavor base for the risotto.

Ingredients: Fresh sage
Sage leaves must be completely dry; otherwise, the fat will splatter. Fried leaves are very delicate, so use tongs to turn them and remove them from the pan.

Cooking risotto

6

In a separate medium pot, heat the entire broth and keep it on low heat to stay hot throughout the risotto cooking process. In a wide saucepan or deep skillet with the bacon fat, add the remaining oil. Peel and finely chop the shallots and garlic. Add them to the heated fat and sauté over medium-low heat for 3-4 minutes, stirring, until they become translucent and soft but not browned.

Ingredients: Extra virgin olive oil, Shallot onion, Garlic, Vegetable broth
Use a wide pot with a thick bottom that distributes heat evenly. Hot broth is key – adding cold liquid to the rice would halt the cooking process and the rice could cook unevenly.
7

Increase the heat to medium. Add the dry Arborio rice to the pan. Stir vigorously with a wooden spoon for about 1-2 minutes. This is the 'tostatura' stage, or toasting the rice. Each grain should be coated in fat and become slightly translucent at the edges, with a white center (the so-called 'pearl').

Ingredients: Arborio rice
Don't skip this step! Toasting the rice 'seals' the grains on the outside, which causes them to gradually release starch during cooking, making the risotto creamy rather than sticky. The grains also remain firmer in the center.
8

Pour white wine into the pan. Stir continuously until all the alcohol evaporates and the wine is absorbed by the rice. You should feel an intense, wine aroma that will soften after a moment. This will take about 1-2 minutes.

Ingredients: Dry white wine
Wine adds essential acidity and depth of flavor to the risotto. Make sure it has completely evaporated before you start adding the broth, otherwise the dish will have a raw, alcoholic taste.
9

Reduce the heat to medium-low. Using a ladle, pour in the first portion of hot broth, just enough to cover the rice. Stir slowly and almost continuously until the rice absorbs all the liquid. Only then add another ladle of broth. Repeat this process patiently for about 15-18 minutes.

Ingredients: Vegetable broth
Mixing is key! Rubbing the grains of rice against each other releases starch, which creates a creamy sauce. Add the broth gradually, ladle by ladle. If you pour in too much at once, the rice will cook, but it won't be creamy.
10

After about 10 minutes of cooking, when you have used about half of the broth, add the entire prepared pumpkin purée to the rice. Mix thoroughly to combine it with the rice. Continue adding broth, ladle by ladle, and stirring until the rice is cooked 'al dente'. This means that the outside is soft and creamy, but the inside remains slightly firm, offering a gentle resistance to the teeth. Taste a grain to check.

Ingredients: Hokkaido pumpkin
The total cooking time for the rice is usually 18-20 minutes from the moment you add the first ladle of broth. You may not use all the broth, or you might need a little more - it depends on the rice.
11

When the rice is 'al dente', remove the pot from the heat. It's time for 'mantecatura' – the most important finishing step of the risotto. Add cold butter cut into cubes and freshly grated Parmigiano Reggiano cheese. Stir vigorously for about a minute until the butter and cheese melt, creating an emulsion and giving the risotto its final, creamy consistency. Finally, gently fold in the reserved pieces of roasted pumpkin. Taste and season with salt and pepper if needed.

Ingredients: Butter, Parmesan cheese, Hokkaido pumpkin, Salt, Pieprz czarny świeżo mielony
Removing from heat is crucial to prevent the cheese from curdling due to excessive temperature. Vigorous stirring 'whips' the starch, fat from the butter, and cheese, creating a perfectly creamy texture. The risotto should have the consistency of thick soup, 'flowing' on the plate (all'onda).

Serving

12

Serve the risotto immediately while it is hot and creamy. Spoon it into deep plates. On top of each portion, place crispy bacon, a few leaves of fried sage, and sprinkle with freshly grated Parmesan. Additionally, if using, top with toasted pumpkin seeds and a pinch of chili flakes for extra texture and spiciness.

Ingredients: Boczek wędzony parzony, Fresh sage, Parmesan cheese, Pumpkin seeds, Chili flakes
Risotto doesn't wait for guests; guests wait for risotto! Over time, it thickens and loses its perfect consistency, which is why it's so important to serve it immediately after preparation.

Fun Fact

💡

Legend has it that risotto was born in the 16th century in Milan. During the construction of the Duomo cathedral, saffron was used to color the stained glass windows. One of the master's students, wanting to play a prank, added a pinch of the precious dye to the rice at his teacher's daughter's wedding. The effect was so spectacular that the famous 'Risotto alla Milanese' was born, and risotto became a staple of Italian cuisine.

Best for

Elegancka kolacja Jesienny obiad w gronie rodziny Romantyczna kolacja we dwoje Danie na specjalną okazję

Tips

🍽️ Serving

Serve in warmed, deep plates, which will help maintain the temperature of the dish. Spread the risotto in the center of the plate and gently shake it to let it spread out on its own. An ideal companion would be a glass of chilled, dry white wine, the same one used in the recipe, such as Pinot Grigio. You can also drizzle the finished dish with a bit of high-quality olive oil.

🥡 Storage

Risotto tastes best right after it's made. If there are leftovers, store them in the fridge in an airtight container for up to 2 days. Unfortunately, when reheated, it loses its creamy consistency. The best way to reheat it is to add a little broth or milk in a pan and heat it over low heat, stirring constantly. You can also shape the leftover risotto into balls, stuff them with mozzarella, bread them, and fry them, creating delicious Sicilian arancini.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Kremowe Gnocchi z Dynią, Szałwią i Prażonymi Orzechami Laskowymi 60 min

Kremowe Gnocchi z Dynią, Szałwią i Prażony...

Anything
Kremowe Risotto z Dynią Piżmową, Szałwią i Chrupiącym Prosciutto 90 min

Kremowe Risotto z Dynią Piżmową, Szałwią i...

Pasta and Risotto
Aksamitny Krem z Pieczonej Dyni i Marchewki z Chrupiącą Ciecierzycą i Nutą Imbiru 60 min

Aksamitny Krem z Pieczonej Dyni i Marchewk...

Soups
Kremowe Gnocchi Dyniowe z Szałwiowym Masłem, Grzybami Leśnymi i Chrupiącą Pancettą 120 min

Kremowe Gnocchi Dyniowe z Szałwiowym Masłe...

Italian Cuisine
Aksamitny krem z pieczonej dyni z chipsem z szałwii i prażonymi pestkami 90 min

Aksamitny krem z pieczonej dyni z chipsem ...

Soups
Creamy risotto with roasted pumpkin, sage, and parmesan 75 min

Creamy risotto with roasted pumpkin, sage,...

I don't know

Recipe Categories

Dania główne
Dania główne in: Sylwester

Dania główne na Sylwestra powinny być sycące i efektowne, aby zadowolić podniebienia wszystkich gości.

See all recipes in this category
Italian Cuisine
Italian Cuisine

Italian cuisine is love at first bite - pasta, pizza, and amore on the plate. Pasta in all shapes: spaghetti, penne, rigatoni, tagliatelle, and lasagna with homemade sauces. Italian sauces: bolognese, carbonara, pomodoro, pesto, and aglio e olio - classics. Neapolitan pizza with a crispy crust an...

See all recipes in this category
Lunches
Lunches

Lunches are the main meal of the day - filling, balanced, and full of flavor. Traditional two-course lunches: soup and a main dish in Polish tradition. Pork chop with potatoes and cabbage - a classic of Polish lunches. Dumplings with meat, cheese, and fruit - hand-formed delicacies. Beef goulash,...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Reklama