Pumpkin risotto is one of the famous veggies- based risotto variety. Pumpkin is suits for making risotto becauce it had a sweet, creamy and buttery taste. You can use any kinds of pumkin or squash to make risotto, but i recomend to use Australian Butternut or Japanese kabocha pumpkin because the dish color would be velvety orange. I like to use pumpkin chuncks and pumpkin puree to make a real pumpkin risotto. For making a pumpkin puree, you can either boilling, steaming or even roasting it with foil and let it cooled before processing into smooth puree. Pay attention for the pumpkin chunck size because too small chunck will turn into a soggy overcooked pumpkin chunck and too big will lead into overcooked risotto rice. This pumpkin risotto is a great vegan version of risotto, the other meat-based risotto that i’ve posted is Milanese Risotto with Saffron Yoghurt Roasted Ribs, and Arròs Negre. I add some Brazillian Mushroom or Almond Mushrooms and chinese sausage or lap cheung because i can’t find any bacon in the supermarket.
Risotto is an Italian rice dishes that cooked into a creamy consistency. The broth may be based on meat, fish, or veggies. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure. Short grain rice will suits for making risotto because it’s cook faster than the long grain. Soaking the rice for about 30 minutes prior to cooking will make it cook easier. Sauteeing the rice with oil or butter will make the starch losen up while cooking the risotto and make it it cooked faster even more.
The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.
Perfectly cooked risotto is rich and creamy but still al dente, or got a bite-resistance in the middle, but i prefer it throughly cooked. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.
Ingredients:
- 1 1/2 cup short grain rice, soaked 15 minutes, drained
- 100 gr butternut pumpkin chunck
- 100 gr butternut pumpkin puree
- 50 gr bacon* i substitude with chinese sausage (Lap Cheung)
- 10 gr dried almond mushrooms or brazillian mushrooms or any mushrooms that u’ve got
- 1/2 cup black olives, cut into 1 cm thick ring
- 3 cups chicken stock
- 1/2 cup white wine, or you can substitude wuth rice wine
- a pinch of saffron threads
- 2 tbs olive oil
- 2 tbsp butter
- 1 bay leave
- 3 cm cinnamon
- 3 cardamon pod
- 1/2 onion, finely chopped
- 4 garlic cloves, crushed, finelly chopped
- 1 cup (250ml) dry white wine or rice wine
- 1/2 cup (40g) finely grated cheese, Parmiggiano-Regianno would be the best
- deep fried shalllots for garnish
Instructions:
- Heat up the stock in a heavy bottom sauce pan until small boil and add the saffron to the stock, stirring to infuse, turn off the heat and set aside.
- Heat the olive oil and butter over medium heat, add the onion and garlic cook until softened and translucent but not browned
- Add the cinnamon, bay leaves and cardamon pod
- Once the onions are translucent, add the pumpkin chunck, choppped mushrooms, and olives until fragrant
- Add the rice and stir with a wooden spoon until the rice toasted and opaque, 3 to 4 minutes.
- Add the wine to the toasting rice, and then add 1 cup of the saffron-infused stock and cook, stirring, until it is absorbed.
- Continue adding the stock one cup at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente or your preference doness, about 15 minutes.
- Stir in the 1 tbsp butter and cheese until well mixed. let it rest for 2 minutes
- Portion risotto into 2 warmed serving plates, serve with deep fried shallots
This is definitely a yummy and comforting dish. I especially love the fried shallots on top for a crunch. 🙂 The color from the saffron and pumpkin is amazing.
wah …. di sini belum musim pumpkin nih .. sptnya enak bgt ya 😛
ded, di palembang beli rissoto itu dimana ya??? di medan aku gak nemu. kali2 aja beli online hehehe
aku beli arborio ricenya di Kemchick kak, di food hall atau ranch market jg ada kok…..
klo mo delivery mending bali deli aja, tgl email cs-nya n ntar di reply deh ttg pembayaran n pengirimannya
Sudah lama ga masak risoto, ntar masak deh ah 😀 .
The flavours must be extraordinary in this dish!
What an amazing risotto recipe.,
🙂 Mandy
This looks delicious, Dedy. I’m not familiar with almond mushrooms and will have to look for them.
I will save this fabulous risotto recipe for Fall when there are plenty pumpkins & a variety of fresh different mushrooms are around & widely available!
MMMMMMMMMMM! Wonderfullly tasty recipe! xxx
Wow wee! Lap cheong in risotto? You’ve top it all Dedy! Drool…
mauuuuu
So many great flavors in this recipe! I think butternut squash is the best for risotto, so sweet and creamy.
What a delicious looking risotto Dedy!
Aku suka eneg kalo makan risoto beginian, karna mungkin lembek nasi nya jadi rada2 gimana gitu …. penasaran masakan nya mas dedy nich hehe
biasanya klo di resto kita bs pesen throughly cooked atau al-dente mas…
apalagi klo bikin sendiri, bs suka2
The risotto looks beautiful and the colors are so lovely. This risotto looks like a winner in every way!
Yum! Sounds great!
Such a beautiful and flavorful dish.
This sounds delicious, love the photos!
Pumpkin risotto and pumpkin curry are always my first pick whenever I see on the restaurant menu! Yours look so good! If you live nearby… I won’t need a restaurant. 🙂 Delicious!
Your risotto with the olives and mushrooms added to pumpkin has to have terrific taste. It certainly looks delicious.
Beautiful risotto…love the pumpkin color and yes, Chinese sausage sounds delicious…
Hope you are having a great week 😀
What an amazing risotto… I always feel cooking perfect risotto needs a lot of experience. Yours look great.
Wow I missed coming here, after a long vacation here I am back again looking at those delectable recipe of yours
This is a perfectly made risotto! I love it!
Hi Dedy,
I am catching up on my blog reading and see you have posted a beautiful risotto recipe. I’ll try it this fall when the temperature cools here. I hope you are well!
Best,
Allison
Hello ito, blogku sudah pindah rumah ke marina.bakkara.net mampir2 ya 😀 thanks!
Pumpkins are a bit like marrows, in that they look so attractive and exciting but really the taste can be a little disappointing. However since they are here and available in such abundance, it really is worth trying to make something of them. And it isn’t really all that hard! You just need to bring out their natural sweetness and make the most of their colour and taste. Small pumpkins or butternut squashes have the most flavour. You can substitute butternut squash for pumpkin in any recipe, and vice versa.