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- Traditional Pumpkin Risotto with Hokkaido
Traditional Pumpkin Risotto with Hokkaido
Ingredients
Step by step process
Preparation
- 1
Remove the seeds from the Hokkaido pumpkin and cut it into small cubes. Peel and finely chop the shallot and garlic. Finely grate the Parmesan.
- 2
Prepare a pot of vegetable stock and keep it hot over low heat for the entire time. Cold stock would stall the cooking every time you add it.
TIP:Once the broth comes to a boil, reduce the heat to minimum. Skim the white foam and grey fat with a fine skimmer, they form most abundantly in the first half hour. This ensures you get a clear, transparent broth without cloudy residue.
Cooking
- 3
Heat the olive oil in a large deep pan, add the shallot and garlic, and sauté over medium heat for about 2 minutes until softened.
- 4
Add the cubed pumpkin and stir. Sauté for about 5 minutes until golden.
- 5
Add the Arborio rice and stir until the grains are glossy and coated in the fat.
- 6
Pour in the white wine (if using) and, stirring constantly, let it mostly evaporate.
- 7
Begin adding the hot stock ladle by ladle. Add more stock only when the previous addition has been absorbed. Stir regularly and cook over low heat for about 18-20 minutes.
- 8
After 10 minutes of cooking, stir in half of the chopped sage. Optionally, mash some of the pumpkin with a fork for an even creamier texture.
- 9
After 18-20 minutes, when the rice is al dente, remove the pumpkin risotto from the heat and stir in the butter and most of the grated Parmesan. Season with salt and pepper.
Serving
- 10
Spoon the risotto into deep plates. Sprinkle with the remaining Parmesan and garnish with fresh sage. Serve immediately while beautifully creamy and hot.
More tips:
Use homemade stock - it gives the pumpkin risotto a fuller flavour. To make the dish even more festive, briefly fry a few sage leaves in butter and place them on each portion.
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