Pumpkin risotto is an Italian meal of peasant origins, like many of the best dishes of the Italian tradition. What is so special about it? Its simplicity, a simplicity that contains wisdom, care and three necessary gestures:
- The roasting of the rice, which waterproofs the grains and gives them an extraordinary cooking resistance
- The slow cooking, a ladle of broth at a time
- The creaming, that moment when the starch, together with the butter, transforms the leftovers of the broth into a shiny and melting cream
The parmesan foam adds a touch of creativity to this traditional dish and it lightens the recipe with its texture that melts in the mouth. Furthermore, the warmth of the risotto and the coldness of the foam create a pleasant contrast.
- 1 Carrot
- 2 Celery
- 1 Onion
- Pumpkin skin
- Salt vid behov
- Oil as needed
- Riso Carnaroli 320 gr
- 4 Shallots
- Parmigiano 80 gr
- Butter 200 gr
- 1 Pumpkin
- Parmigiano Reggiano 150 gr
- Fresh cream 200 gr
- Milk 150 ml
Clean the pumpkin from its skin and put it aside. Cut the carrots, onion and celery into large pieces, put them in a large saucepan with the pumpkin skin and oil and cook them for 5 min on a high flame. Cover with water and season with salt. Cover with a lid, bring to a boil and cook for about 1 hour.
- Cut the pumpkin into slices and make small cubes from them.
- Finely chop the shallots and place it in a large pan in which you have heated the butter. Let the shallots fry over a very low heat for about 10 minutes, until they are so tender that they melt. At that point add the pumpkin and brown it for a few minutes, stirring to prevent it from sticking.
- Then start adding a ladle of broth, and add more, little by little until the pumpkin is cooked (about 20 minutes): it must be tender.
- Blend half of it with the broth until it becomes a cream. Leave the other half apart.
- Separately, heat a large pan and add the rice to toast it. Toast it over high heat until it becomes opalescent, turning it often to avoid overcooking. It will take 2-3 minutes.
- Then add the white wine and mix immediately so as not to attack. As soon as the wine has completely evaporated, pour in the broth and mix well to blend the flavors and prevent the rice from sticking.
- As soon as the risotto begins to dry, add a ladle of hot broth, and continue gradually adding the next one only when the previous one has been absorbed, until the right degree of cooking is reached.
- Halfway through cooking add the pumpkin cream plus the pieces.
- Towards the end of cooking, season with salt. Finally, with the heat off, stir in the butter and the parmesan and mix it for the creaming.
Put the Parmigiano Reggiano and milk in a blender. Filter the result with a fine sieve, then add the 200 g of liquid cream. Pour the filtered Parmigiano Reggiano sauce into a cream dispenser, close and charge with 5 bars pressure.
For plating, use a flat plate and garnish it with a sprinkling of pepper and paprika.