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Creamy risotto with roasted pumpkin, sage, and gorgonzola cheese - photo 1
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Creamy risotto with roasted pumpkin, sage, and gorgonzola cheese

Pikantne Main Dishes Italian Cuisine Vegetarian Dishes 90 min Medium 6 wyświetleń ~38.77 PLN - (0)
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Description

This dish is the essence of autumn captured on a single plate. Velvety, creamy risotto, prepared using the traditional Italian method, combines the natural sweetness of roasted hokkaido pumpkin, the earthy, slightly perfumed aroma of fresh sage, and the bold, salty character of gorgonzola cheese. Each bite is a perfect balance of flavors: the sweetness of the pumpkin is complemented by the sharpness of the blue cheese, all enveloped in a buttery-parmesan emulsion that gives the dish an extraordinary smoothness. Visually, the dish delights with its deep orange color, interspersed with the green of herbs and the blue veins of cheese. Risotto originates from northern Italy, and its secret lies in the patient, slow cooking and the use of the right type of rice, such as Arborio, which releases starch, creating a naturally creamy texture without the addition of cream. Serve it as an elegant main course for dinner or a hearty lunch, preferably accompanied by a glass of dry white wine.

Składniki (14)

Servings:
4
  • Arborio rice 300 g
  • Hokkaido pumpkin 500 g
  • Vegetable broth 1200 ml
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Dry white wine 100 ml
  • Gorgonzola cheese 100 g
  • Parmesan cheese 50 g
  • Butter 30 g
  • Extra virgin olive oil 0.2 łyżek
  • Fresh sage 0.3 pęczków
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 30 g
💰 Szacowany koszt dania: ~38.77 PLN (9.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (conventional mode). Rinse the hokkaido pumpkin thoroughly under running water. Since its skin is edible, you don't need to peel it. Cut the pumpkin in half using a large, sharp knife. Using a metal spoon, scoop out the seeds and fibrous flesh from both halves. Then, cut the pumpkin into cubes about 2 cm on each side.

Ingredients: Hokkaido pumpkin
Use a stable cutting board to prevent the pumpkin from slipping. If cutting raw pumpkin is too difficult, you can microwave it for 2-3 minutes, which will soften it a bit.
2

Transfer the chopped pumpkin to a large bowl. Add 2 tablespoons of olive oil, half of the chopped sage leaves, a generous pinch of salt and pepper. Mix thoroughly with your hands so that each piece of pumpkin is coated with oil and seasonings. Spread the pumpkin in a single layer on a baking sheet lined with parchment paper and place it in the preheated oven. Bake for 25-30 minutes, until the pumpkin is tender and slightly caramelized at the edges. Stir it with a spatula halfway through baking.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Fresh sage, Salt, Pieprz czarny świeżo mielony
Do not arrange the pumpkin cubes too tightly on the baking sheet, as they will steam instead of roasting. Use a large baking sheet or two smaller ones to ensure air circulation.

Cooking risotto

3

Pour the vegetable broth into a medium pot and heat over low heat. The broth should be hot throughout the cooking of the risotto, but not boiling. Keeping it at a gentle simmer is ideal.

Ingredients: Vegetable broth
This is a key step! Adding cold broth to the rice would drastically lower the temperature and interrupt the cooking process, resulting in unevenly cooked, sticky rice.
4

Meanwhile, prepare the 'soffritto'. Peel and finely dice the onion. Peel and also finely chop the garlic. In a large, wide pot or a deep pan with a thick bottom, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. When the butter has melted, add the chopped onion and sauté, stirring, for about 5-7 minutes until it becomes translucent and soft, but not browned. Add the garlic and sauté for another minute until it releases its aroma.

Ingredients: Onion, Garlic, Butter, Extra virgin olive oil
Use a heavy-bottomed pot that distributes heat evenly and prevents burning. Patience when sautéing the onions is important - slow cooking brings out their natural sweetness.
5

Increase the heat slightly, add Arborio rice to the pot with onion and garlic. Stir vigorously with a wooden spoon for about 2 minutes. This process is called 'tostatura'. You will see the rice grains become slightly translucent at the edges, while remaining white in the center. This 'seals' the grains, ensuring that the risotto will be creamy on the outside, while the rice inside stays 'al dente'.

Ingredients: Arborio rice
Do not skip this step! Toasting the rice is essential for achieving the perfect risotto texture. Stir constantly to ensure each grain is coated in fat and does not burn.
6

Pour the white wine into the pot with the rice. You will hear a loud sizzle. Stir constantly, scraping any stuck bits from the bottom of the pot. Cook until the alcohol completely evaporates and the smell of the wine softens. This should take about 1-2 minutes.

Ingredients: Dry white wine
Make sure the wine has completely evaporated before you start adding the broth. Otherwise, the risotto may have too sour, alcoholic taste.
7

Reduce the heat to medium-low. Using a ladle, pour in the first portion of hot broth - just enough to barely cover the rice. Stir slowly and almost constantly. When the rice absorbs the liquid, add another ladle of broth. Repeat this process for about 18-20 minutes. Stirring releases the starch from the rice, creating a creamy consistency.

Ingredients: Vegetable broth
The key is patience. Do not pour in all the broth at once! Add it in portions, ladle by ladle. Risotto requires attention - do not leave the pot for too long. The ideal consistency is 'all'onda', meaning 'on a wave' - when you shake the pot, the risotto should move smoothly.
8

After about 15 minutes, start checking the rice. Take a grain and taste it. It should be soft on the outside but have a slight resistance in the center (the 'al dente' state). If it is still hard, continue cooking, adding broth. You may not use all the broth, or you might need a little more.

It's better to slightly undercook the rice at this stage, as it will continue to 'cook' after being removed from the heat. Overcooked rice will turn into mush.

Finalization and Serving

9

When the rice is almost ready, take the pumpkin out of the oven. Add about 2/3 of the roasted pumpkin to the risotto and gently mix. Keep the rest for decoration.

Ingredients: Hokkaido pumpkin
Gently stir to avoid completely mashing the pumpkin pieces. Some of them will naturally break down, coloring and thickening the risotto, which is the desired effect.
10

Remove the pot from the heat. It's time for 'mantecatura', the final creaminess. Add the crumbled gorgonzola cheese, freshly grated Parmesan, and the remaining tablespoon of cold butter. Stir vigorously for about a minute until the cheeses and butter melt, creating a thick, shiny, and creamy emulsion.

Ingredients: Gorgonzola cheese, Parmesan cheese, Butter
The execution of 'mantecatura' off the heat is crucial. It prevents the fat from the cheese and butter from separating, which could ruin the consistency of the dish. Use cold butter straight from the fridge.
11

Taste the risotto and season to taste with salt and freshly ground black pepper. Remember that the cheeses are already salty. Cover the pot with a lid and let it sit for 1-2 minutes to allow the flavors to meld and the risotto to 'rest'.

Ingredients: Salt, Pieprz czarny świeżo mielony
Resting allows the risotto to achieve the perfect consistency. Don't skip this short but important step.
12

Spoon the risotto onto deep plates. On top of each portion, place a few reserved cubes of roasted pumpkin. Garnish with the remaining fresh sage leaves and, if using, sprinkle with coarsely chopped, toasted walnuts. Serve immediately while hot and creamy.

Ingredients: Fresh sage, Walnuts
To toast the nuts, place them in a dry skillet over medium heat and toast for 3-4 minutes until they start to smell fragrant. Be careful not to burn them.

Fun Fact

💡

The word 'mantecatura' comes from the Spanish word 'manteca', meaning butter. This technique, which involves vigorously mixing fat (butter, cheese) with risotto just before serving, aims to create a perfectly creamy emulsion and is considered sacred in the preparation of authentic Italian risotto.

Best for

Elegancka kolacja Jesienny obiad Danie na randkę Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Risotto looks best served on wide, deep plates (known as 'piatto fondo'). After placing a portion, you can gently tap the bottom of the plate with your hand to spread the risotto evenly. The dish pairs perfectly with a glass of chilled, dry white wine, such as Pinot Grigio, Gavi, or Sauvignon Blanc, whose acidity will beautifully balance the richness of the dish.

🥡 Storage

Risotto is a dish that tastes best right after preparation. Storing it causes the rice to continue absorbing liquid and lose its perfect consistency. However, if you have leftovers, store them in the fridge in an airtight container for up to 2 days. To reheat, add a little broth or water to the pan and warm over low heat, stirring until it regains its creaminess. You can also make delicious arancini (fried rice balls) from leftover risotto.

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