I really want a good risotto! I said to myself this morning thinking about Sunday lunch. My pantry offered various seasonal products but seeing Pumpkin and Hazelnuts all indecision vanished.
Which Pumpkin to use? I had frozen some Butternut which looks like the Violin. Tasty, consistent, ideal for soups and fillings, with risotto it creates a delicious cream. However, I recommend a floury pumpkin.
Serving size 2:
vegetable broth to taste
3 handfuls of rice (160g) usually one handful per person + 1
180 g of pumpkin pulp
1 sachet of saffron
extra virgin olive oil
1 sprig of rosemary and 1 sage leaf
salt and pepper
a piece of butter
grated parmesan cheese
chopped hazelnuts or toasted whole hazelnuts
Prepare the vegetable broth in advance (celery, carrot, onion, tomato, salt, I added some basil).
Cook the pumpkin pulp until soft. You can choose oven or steam cooking.
Finely chop the onion, sauté with extra virgin olive oil when it is transparent, pour in the rice and toast it well. In the meantime, dissolve the saffron in a bowl with a ladle of broth (the broth must always be kept warm).
When the rice is toasted, pour the saffron with the broth, always stirring and then immediately add another ladle of broth. The fire must be medium. Add the Pumpkin.
Continue to add broth as the previous one is dried, always stirring. When you are almost cooked, season with salt, pepper lightly.
With the fire off, add a piece of butter and some grated Parmesan cheese, turn the risotto and whisk. Let the risotto rest for a minute and then serve with a further grind of pepper, a drizzle of raw oil and some chopped hazelnuts.
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