This recipe will teach you how to make a chef-standard risotto. This hearty, seasonally risotto is a perfect autumn comfort food! An excellent dish for a dinner party or to make for family and friends.
Time taken: 1 hour 15 minutes
Difficulty: Easy - Medium
• 500g Carnaroli rice
• 2 Shallots, finely diced
• 3 Garlic cloves, crushed
• 1kg Pumpkin (before preparation weight), peeled and diced into 1 inch cubes
• 175ml White wine
• 1.75 Litres good quality Chicken stock
• 100g Unsalted butter, cubed
• 100g Parmesan
• Freshly grated Nutmeg
• Pumpkin oil (optional)
• Fresh Parsley (optional)
• Sea salt
• Freshly cracked black pepper
Carnaroli rice is the variety of risotto rice most preferred by chefs due to the superior flavour and creaminess it gives to the risotto. Carnaroli rice is also more easily overcooked, making Arborio rice a good choice for risotto beginners.
Chicken stock will add a nice depth of flavour but if preferred this can be swapped for vegetable stock or 1:1 ratio of each stock.
Preheat the oven to 200'c.
Toss the pumpkin with olive oil in a large bowl. Arrange the coated pumpkin on a baking tray, season with salt and then roast for 20-25 minutes, until al dente. Take out a quarter of the pumpkin, set aside and then continue to cook the rest of the pumpkin for 10 more minutes.
In a medium pot bring the stock to boiling point and turn off the heat and put a lid on the pot.
Back to the pumpkin, add the tender cooked pumpkin to a food processor and blend with a ladle of stock, adding a little at a time until the mixture is smooth.
In a large sauté pan over a medium heat, add half of the butter and sauté the shallots for 5 minutes, until softened. Add the garlic and sauté for an additional minute. Add the risotto rice and sauté for 2 minutes stirring constantly. Then add the white wine cook for a further 2 minutes until the wine has evaporated.
With a ladle add enough stock to cover the rice and turn down the heat to a simmer. Stir constantly and keep adding ladles of stock just enough to cover the rice, until the rice is soft and has a slight bite this should take about 15 minutes.
Stir in the pumpkin puree and add the diced pumpkin and cook for 2 minutes stirring slowly.
Turn off the heat and add the rest of the butter, parmesan and season with freshly grated nutmeg. Stir well until the mixture is fully incorporated.
Serve fresh from the pan with an extra sprinkle of parmesan and a drizzle of pumpkin oil.