RCI-RC.002.0020.002
Pumpkin Risotto
[http://en.wikibooks.org/wiki/Pumpkin_Risotto Pumpkin Risotto] from the Wikibooks Cookbook—original
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1½ pounds
- ½ teaspoon
- 6 unit
- bunch fresh marjoram1 unitchopped (some reserved for garnish)
- garlic2 clovespeeled and thickly sliced
- extra-virgin olive oil5 tablespoonsdivided
- (120ml) chicken stock / broth1 quart
- 10 tablespoon
- red onion1 mediumfinely diced
- (360g) risotto rice (plump1½ cupsmedium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Vialone, Nano and Maratelli.)
- extra-dry white vermouth5 tablespoons
- (360g) Parmigiano-Reggiano1½ cupsfinely grated, plus extra to sprinkle at the table
Method
1
Peel and dice the pumpkin or winter squash into small cubes, then toss with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until tender and lightly caramelized, then set aside.
25 minutes
2
Warm your stock in a separate saucepan over low heat and keep it at a gentle simmer throughout the cooking process. Having hot stock ready is essential for achieving a creamy risotto texture.
5 minutes
3
In a large, heavy-bottomed pan, heat olive oil and half the butter over medium heat. Add the finely diced red onion and minced garlic, cooking gently for 5-7 minutes until softened and translucent.
7 minutes
4
Add the risotto rice to the pan and toast it, stirring constantly, for 2 minutes until the grains become slightly translucent at the edges and emit a nutty aroma.
2 minutes
5
Begin adding the warm stock one ladle at a time, stirring continuously and waiting until each addition is fully absorbed before adding the next. Continue this process for approximately 18-20 minutes until the rice is al dente and creamy.
20 minutes
6
Fold in the roasted pumpkin cubes during the final few minutes of cooking, gently mashing some pieces into the rice to create a cohesive, velvety consistency while leaving some chunks intact.
3 minutes
7
Remove the pan from heat and stir in the remaining room-temperature butter and freshly grated Parmigiano-Reggiano, vigorously beating the mixture to create the classic creamy 'mantecatura.' Season with kosher salt and freshly cracked black pepper to taste.
2 minutes
8
Let the risotto rest for one minute, then serve immediately in warm bowls, garnished with fresh marjoram leaves and an extra sprinkle of Parmigiano-Reggiano.
1 minutes