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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 I don't know Dania główne Lunches 75 min Medium 16 wyświetleń ~34.32 PLN - (0)
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Description

This dish is the essence of autumn captured in a single plate. Creamy, rich-flavored risotto made from Arborio rice envelops sweet, slightly nutty pieces of roasted Hokkaido pumpkin. The aroma of fresh sage, sautéed in butter until crispy, perfectly balances the buttery mildness of the dish, while high-quality Parmesan cheese adds a deep, salty umami flavor. Risotto originates from northern Italy and symbolizes patience in the kitchen, as its preparation requires constant stirring and gradual addition of broth. The result is a dish with an unparalleled, velvety texture that is both hearty and elegant. It is perfect as a main course for an autumn lunch, a romantic dinner, or comfort on a chilly day. Served in a warm, deep plate, garnished with crispy sage leaves and pumpkin seeds, it delights not only with its taste but also with its appearance.

Składniki (13)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Arborio rice 300 g
  • Vegetable broth 1200 ml
  • Shallot onion 4 szt.
  • Garlic 2 ząbki
  • Ser parmezan (parmigiano reggiano) 80 g
  • Butter 50 g
  • Dry white wine 100 ml
  • Extra virgin olive oil 0.2 łyżek
  • Fresh sage 0.5 pęczek
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 20 g
💰 Szacowany koszt dania: ~34.32 PLN (8.58 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan). Wash the pumpkin thoroughly under running water. Place it on a stable cutting board and using a large, sharp knife, cut it in half. Then, using a spoon, scoop out the seeds along with the fibrous flesh. Cut both halves of the pumpkin into cubes about 2-3 cm on each side. Remember, Hokkaido pumpkin does not need to be peeled!

Ingredients: Hokkaido pumpkin
Be careful when cutting the pumpkin, its skin is tough. Use a chef's knife. The cutting board should not slip - place a damp cloth underneath it.
2

Transfer the chopped pumpkin to a large bowl. Drizzle with 2 tablespoons of olive oil (about 30g), and sprinkle with salt and pepper. Tear about 10 sage leaves, gently crush them in your hands to release their aroma, and add them to the pumpkin. Mix everything thoroughly with your hands, ensuring each piece of pumpkin is coated with oil and seasonings.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Fresh sage
Mixing by hand is the most effective method. This way, you can ensure that the spices evenly coat the pumpkin, which will provide a uniform flavor and color after baking.
3

Line a baking sheet with parchment paper. Spread the pumpkin in a single layer on it. Place in the preheated oven and bake for 25-30 minutes. The pumpkin is ready when a fork easily pierces it and its edges are slightly browned and caramelized. After baking, remove from the oven and set aside.

Ingredients: Hokkaido pumpkin
Do not place the pieces of pumpkin too tightly on the baking tray, as they will start to steam instead of roasting. If you have too much pumpkin for one tray, use two.

Preparing the risotto

4

While the pumpkin is baking, prepare the remaining ingredients. Pour the vegetable broth into a small pot and heat it over low heat – it needs to be hot throughout the cooking of the risotto. Peel and finely chop the shallots and garlic. Grate the Parmesan cheese using a fine grater. Cut the butter into small cubes and place it in the refrigerator – it will need to be cold at the very end.

Ingredients: Vegetable broth, Shallot onion, Garlic, Ser parmezan (parmigiano reggiano), Butter
Good preparation (mise en place) is the key to success with risotto. Everything must be at hand, because once you start cooking, there won't be time for chopping or grating cheese.
5

In a wide pot or a deep skillet with a thick bottom, heat 1 tablespoon of olive oil (15g) and 1 tablespoon of butter (about 15g). Add the chopped shallot and sauté over medium heat for 3-4 minutes, stirring, until it becomes translucent and soft but not brown. Add the minced garlic and sauté for another minute until it releases its aroma.

Ingredients: Extra virgin olive oil, Butter, Shallot onion, Garlic
Use a heavy-bottomed pot that distributes heat evenly and prevents the rice from burning. Be careful not to let the shallot brown, as it will give the risotto a bitter taste.
6

Pour the dry Arborio rice into the pan. Increase the heat and, stirring with a wooden spoon, sauté the rice for about 2 minutes. Each grain should be coated in fat and become slightly translucent at the edges, with a white, matte center (the so-called 'pearl'). This process is called 'tostatura' and is crucial for the texture of the risotto.

Ingredients: Arborio rice
Do not skip this step! Toasting the rice 'seals' the grains on the outside, allowing them to gradually release starch during cooking, while remaining al dente on the inside.
7

Pour white wine into the pan. You will hear a loud sizzle. Stir vigorously, scraping up all the tasty browned bits from 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
Wait until the wine is completely absorbed before you start adding the broth. This way, only a pleasant, wine flavor will remain in the risotto, and not a strong smell of alcohol.
8

Reduce the heat to medium-low. Pour one ladle of hot broth into the rice. Stir slowly and almost continuously until the rice absorbs all the liquid. Only then add another ladle. Repeat this process for about 18-20 minutes. The rice should be constantly covered with a small amount of broth and gently 'pulsing' on the surface.

Ingredients: Vegetable broth, Arborio rice
This is the most important and labor-intensive step. Stirring releases starch from the rice, creating a creamy sauce. Add the broth gradually – if you pour in too much at once, the rice will cook instead of creating a creamy emulsion. At the end of cooking, taste the rice – it should be soft on the outside but slightly firm in the center (al dente).
9

When the rice is almost ready (al dente), add 3/4 of the roasted pumpkin. Gently mix so that some of the pumpkin cubes break down and combine with the rice, giving it a beautiful color and sweet flavor. Cook for another 2 minutes. If the risotto is too thick, add the last small portion of broth. The consistency should be fluid, 'wavy' (all'onda).

Ingredients: Hokkaido pumpkin
Set aside some of the prettiest pieces of pumpkin for decoration. Do not mix too vigorously after adding the pumpkin to avoid turning it into a uniform paste – we want to keep pieces with different textures.
10

Remove the pot from the heat. This is the last, crucial step – 'mantecatura'. Add grated Parmesan and cold butter cut into cubes. Stir vigorously until the cheese and butter melt, creating a perfectly creamy, glossy emulsion. Season to taste with salt and freshly ground pepper. Cover the pot and let it sit for 2 minutes to allow the flavors to meld.

Ingredients: Ser parmezan (parmigiano reggiano), Butter, Salt, Pieprz czarny świeżo mielony
Always perform the 'mantecatura' off the heat! Too high a temperature will cause the fat from the cheese and butter to separate, and the risotto will lose its creamy texture.

Finishing and serving

11

While the risotto is 'resting', heat the remaining butter (about 20g) in a small pan. When it starts to foam, add the remaining sage leaves. Fry them for about 30-60 seconds on each side, until they become dark green and crispy. Remove them with a slotted spoon onto a paper towel to drain excess fat.

Ingredients: Butter, Fresh sage
Be careful not to burn the sage, as it will become bitter. The goal is for it to become crispy like chips. The butter that remains in the pan will take on a wonderful sage aroma – you can drizzle it over the finished dish.
12

Spoon the risotto onto deep plates, preferably warmed. On top of each serving, place a few reserved cubes of roasted pumpkin, decorate with crispy sage leaves, and sprinkle with an extra portion of grated Parmesan. Additionally, you can sprinkle with toasted pumpkin seeds for added crunch.

Ingredients: Hokkaido pumpkin, Ser parmezan (parmigiano reggiano), Fresh sage, Pumpkin seeds
Risotto should be served immediately after preparation, as it thickens quickly and loses its perfect, creamy consistency. Warming the plates will help maintain the dish's temperature for longer.

Fun Fact

💡

Legend has it that risotto was born in the 16th century in Lombardy by accident. A young artist, who was using saffron to color glass in the cathedral in Milan, decided as a joke to add a pinch of the precious dye to rice at his master's wedding. The guests were delighted by the golden color and flavor, which gave rise to the famous 'Risotto alla Milanese'.

Best for

Elegancka kolacja we dwoje Jesienny obiad dla rodziny Danie na poprawę nastroju Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the risotto immediately after preparation on deep, warmed plates. To make the dish look restaurant-quality, place a portion in the center of the plate, then gently tap the bottom with your hand - the risotto should spread evenly and 'lazily'. A glass of the same white wine used for cooking pairs perfectly with the dish.

🥡 Storage

Risotto tastes best fresh. However, if you have a portion left, store it in the fridge in an airtight container for up to 2 days. To reheat, transfer the risotto to a pan, add a little broth or water, and heat over low heat, stirring constantly, until it regains its creamy consistency. You can also make delicious fried arancini balls from leftover risotto.

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