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Creamy risotto with roasted pumpkin, sage, and parmesan - photo 1
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Creamy risotto with roasted pumpkin, sage, and parmesan

Pikantne Any Dania główne Pasta and Risotto 60 min Medium 11 wyświetleń ~35.91 PLN - (0)
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Description

This dish is the essence of autumn captured on a single plate. Creamy risotto with roasted pumpkin, sage, and parmesan is an incredibly aromatic and hearty meal that originates from northern Italy, specifically the Lombardy region. Its secret lies in the slow cooking of Arborio rice, which releases starch, creating a velvety, enveloping texture without the addition of cream. The sweetness of roasted Hokkaido pumpkin perfectly complements the earthy, slightly spicy aroma of fresh sage, while the whole dish is enhanced by the bold, salty flavor of grated parmesan. The dish has a beautiful, warm orange color and delights not only with its taste but also with its appearance. It is perfect as a main course for an elegant dinner, a family lunch on a chilly day, or simply as a culinary treat when you crave something special. Serve it immediately after preparation, hot, sprinkled with an extra portion of parmesan and toasted pumpkin seeds for crunch.

Składniki (14)

Servings:
4
  • Arborio rice 300 g
  • Hokkaido pumpkin 500 g
  • Vegetable broth 1200 ml
  • Onion 1 szt.
  • Parmezan (parmigiano reggiano) 80 g
  • Butter 60 g
  • Dry white wine 150 ml
  • Garlic 2 ząbki
  • Fresh sage 0.3 pęczków
  • Extra virgin olive oil 0.2 łyżek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 30 g
  • Nutmeg 2 szczypty
💰 Szacowany koszt dania: ~35.91 PLN (8.98 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (fan). Rinse the Hokkaido pumpkin thoroughly under running water. Place it on a stable cutting board and using a large, sharp knife, cut it in half. Use a metal spoon to scoop out the seeds and fibrous flesh from the center. Then, cut the pumpkin halves into cubes with sides of about 1.5-2 cm. Do not peel the skin, as it becomes soft after baking.

Ingredients: Hokkaido pumpkin
Be careful when cutting hard pumpkin. First, cut off the end to create a flat, stable base. A large chef's knife works best. You can wash, dry, and roast the scooped seeds – they make a great snack.
2

Transfer the chopped pumpkin to a large bowl. Drizzle it with 1 tablespoon (15g) of olive oil, season with two pinches of salt and one pinch of pepper. Mix thoroughly with your hands to ensure each piece is coated with oil and spices. Spread the pumpkin in an even, single layer on a baking sheet lined with parchment paper. Place in the preheated oven and bake for 20-25 minutes, until the pumpkin is tender and slightly caramelized at the edges.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Do not place the pieces of pumpkin too tightly on the baking sheet, as they will steam instead of roasting. Even distribution will ensure beautiful browning and bring out more sweetness from the pumpkin.
3

While the pumpkin is baking, prepare the remaining ingredients. In a small pot, heat the vegetable broth and keep it on low heat to stay hot throughout the risotto cooking process. Peel the onion and chop it into very small cubes. Peel the garlic and also chop it very finely or press it through a garlic press. Grate the Parmesan cheese using a fine grater. Rinse the sage leaves, dry them, and chop them finely, leaving a few whole for decoration.

Ingredients: Vegetable broth, Onion, Garlic, Parmezan (parmigiano reggiano), Fresh sage
Hot broth is the key to success! Adding cold liquid to hot rice shocks it, stopping the starch release process and making the risotto never perfectly creamy. Keep the pot of broth on a neighboring burner.

Cooking risotto

4

In a large, wide pot or a deep skillet with a thick bottom, heat the remaining tablespoon of olive oil (15g) and half of the butter (30g) over medium heat. When the butter melts and starts to foam, add the chopped onion. Sauté, stirring with a wooden spoon, for about 5-7 minutes, until the onion becomes glassy, soft, and translucent, but not browned. Add the chopped garlic and sage, and sauté for another minute until they release their aroma.

Ingredients: Extra virgin olive oil, Butter, Onion, Garlic, Fresh sage
Use a pot with a thick bottom that evenly distributes heat and prevents the rice from burning. A wooden spoon is ideal because it doesn't scratch the surface of the pot and doesn't heat up like metal.
5

Increase the heat, add the dry Arborio rice to the pan. Stir vigorously for about 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, matte center (the so-called 'pearl'). You will hear a characteristic, crackling sound.

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, while remaining 'al dente' on the inside. This is the secret to the perfect risotto consistency.
6

Pour white wine into the pan. It will start to sizzle and steam loudly. Stir vigorously with a wooden spoon, scraping up all the tasty bits stuck to the bottom of the pot. Cook for 1-2 minutes until the alcohol completely evaporates and the smell of the wine becomes mild.

Ingredients: Dry white wine
Make sure all the alcohol has evaporated; otherwise, the risotto will have an unpleasant, sour taste. You should stop smelling the strong scent of alcohol, and the liquid should be almost completely absorbed by the rice.
7

Reduce the heat to medium-low. Using a ladle, pour in one portion of hot broth so that the liquid covers the rice. Stir slowly and almost continuously until the rice absorbs all the liquid. Only then add another ladle of broth. Repeat this process for about 15-18 minutes. Stirring releases the starch from the rice, creating a creamy sauce.

Ingredients: Vegetable broth
The key is patience. Add the broth gradually, ladle by ladle, and stir. This is not a dish that can be left unattended. The movements should be gentle to avoid damaging the rice grains.
8

After about 15 minutes, taste a grain of rice. It should be almost soft but still have a slight bite (al dente). Remove the roasted pumpkin from the oven. Add about 3/4 of the pumpkin to the risotto and gently mix. Keep the remaining 1/4 for decoration. Cook for another 2-3 minutes, adding the last ladle of broth if the risotto is too thick.

Ingredients: Hokkaido pumpkin
The consistency of the finished risotto should be fluid, 'all'onda', which in Italian means 'on a wave'. When you tilt the pot, the risotto should slowly spread out. If it is too thick and compact, add a little more broth.
9

Remove the pot from the heat. This is the most important moment - 'mantecatura'. Add the remaining 30g of cold butter cut into cubes and grated Parmesan. Season with freshly ground pepper and, if you like, a pinch of nutmeg. Stir vigorously for about a minute until the butter and cheese completely melt, creating a perfectly creamy, glossy emulsion. Cover the pot and let it sit for 2 minutes to allow the flavors to meld.

Ingredients: Butter, Parmezan (parmigiano reggiano), Pieprz czarny świeżo mielony, Nutmeg
Always perform the 'mantecatura' off the heat. Too high a temperature can cause the cheese to become rubbery and the fat to separate from the rest. Using cold butter helps create the perfect emulsion.

Serving

10

Taste the risotto and season with salt if necessary. Remember that Parmesan is salty. Divide the risotto onto deep plates. On top of each serving, place a few cubes of the reserved roasted pumpkin. Optionally, sprinkle with toasted pumpkin seeds for crunch and garnish with fresh sage leaves. Serve immediately while hot and creamy.

Ingredients: Salt, Pumpkin seeds, Fresh sage
To serve risotto professionally, place a portion in the center of the plate, then gently tap the bottom of the plate with your hand. The risotto should spread evenly in a wave-like manner. This is proof of its perfect consistency.

Fun Fact

💡

The famous Italian finishing stage of risotto, 'mantecatura', comes from the word 'manteca', which in the Lombard dialect meant butter. This technique involves vigorously mixing the rice with fat (butter or oil) and cheese, creating a perfectly creamy emulsion without the use of cream.

Best for

Elegancka kolacja we dwoje Jesienny obiad z rodziną Danie na poprawę nastroju Impreza ze znajomymi

Tips

🍽️ Serving

Always serve risotto on warm, deep plates, which will help maintain its temperature and consistency. Before serving, you can drizzle it with a bit of high-quality olive oil. It pairs perfectly with a glass of the same white wine you used for cooking.

🥡 Storage

Risotto tastes best right after it's made. If there are leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, transfer it to a pan, add a bit of broth or water, and heat over low heat, stirring constantly until it regains its creamy consistency. Reheating in the microwave will make the rice sticky and dry.

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