📝 About This Recipe
This quintessential Northern Italian autumn dish celebrates the velvety texture and natural sweetness of roasted winter squash. By slow-cooking Mantuan or Kabocha pumpkin into a delicate purée and folding it into starchy Carnaroli rice, we create a masterpiece of creamy consistency and vibrant color. The addition of nutty Parmigiano-Reggiano and a hint of nutmeg transforms simple ingredients into a sophisticated, soul-warming 'primo' that captures the essence of Lombardy.
🥗 Ingredients
The Pumpkin Base
- 600 grams Kabocha or Butternut Squash (peeled, seeded, and cut into 1cm cubes)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
- 1.5 liters Vegetable Broth (low sodium, kept at a simmer)
The Risotto
- 320 grams Carnaroli or Arborio Rice (do not wash the rice)
- 2 pieces Shallots (finely minced)
- 120 ml Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 60 grams Unsalted Butter (cold and cubed for the mantecatura)
- 80 grams Parmigiano-Reggiano (freshly grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 pinch Sea Salt and Black Pepper (to taste)
The Garnish
- 8-10 pieces Fresh Sage Leaves (whole leaves)
- 3-4 pieces Amaretti Cookies (crushed into coarse crumbs)
- 15 grams Butter (for frying the sage)
👨🍳 Instructions
-
1
Preheat your oven to 200°C (400°F). Toss the pumpkin cubes with olive oil and a pinch of salt on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized at the edges.
-
2
While the pumpkin roasts, bring your vegetable broth to a gentle simmer in a medium saucepan. It is crucial the broth is hot when added to the rice to maintain a consistent cooking temperature.
-
3
Take half of the roasted pumpkin and blend it with a splash of the warm broth until completely smooth. Keep the remaining cubes whole for texture.
-
4
In a heavy-bottomed wide pot or 'risottiera', melt 20g of butter over medium-low heat. Add the minced shallots and sauté for 3-4 minutes until translucent but not browned.
-
5
Increase the heat to medium and add the rice. This is the 'tostatura' phase. Stir constantly for 2 minutes until the edges of the grains are translucent and the rice smells slightly nutty.
-
6
Pour in the white wine. It should hiss and steam. Stir until the liquid has been completely absorbed by the rice.
-
7
Add your first ladle of hot broth and the pumpkin purée. Stir gently but frequently. The agitation helps release the rice starch, creating the signature creaminess.
-
8
Continue adding broth one ladle at a time, only adding more once the previous ladle has been mostly absorbed. This process should take about 18-20 minutes.
-
9
Halfway through the rice cooking (around the 10-minute mark), stir in the remaining whole roasted pumpkin cubes.
-
10
While the rice finishes, melt 15g of butter in a small skillet and fry the sage leaves for 1 minute until crisp. Drain on paper towels.
-
11
Test the rice: it should be 'al dente'—firm to the bite but not crunchy. Remove the pot from the heat immediately.
-
12
The Mantecatura: Add the cold cubed butter, grated Parmigiano-Reggiano, and nutmeg. Vigorously beat the ingredients into the rice with a wooden spoon to emulsify the fats and starches.
-
13
Cover the pot and let the risotto rest for 2 minutes. This settles the flavors and perfects the 'all'onda' (wavy) consistency.
-
14
Plate the risotto on flat plates, tapping the bottom of the plate to help it spread evenly. Top with crispy sage and a sprinkle of crushed amaretti crumbs for a traditional touch.
💡 Chef's Tips
Always use a heavy-bottomed pan to ensure even heat distribution and prevent the rice from sticking. Never rinse your risotto rice; you need every bit of that surface starch to achieve a creamy texture. Ensure your broth is simmering; adding cold broth will shock the rice and result in an uneven cook. If the risotto is too thick at the end, add one final tablespoon of hot broth before serving to achieve the 'all'onda' effect. Use Carnaroli rice if possible; it is the 'king of rices' and holds its shape better than Arborio.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Italian white wine like a Gavi di Gavi or a Lugana. Serve as a first course (Primi) followed by a roasted pork loin with rosemary. Accompany with a simple arugula salad tossed in lemon vinaigrette to cut through the richness. A glass of Franciacorta sparkling wine adds a festive touch to the sweetness of the pumpkin. For an extra touch of luxury, drizzle a few drops of 12-year-aged balsamic vinegar over the top.