I can hardly resist the beautiful pieces of pumpkin during the Fall and Winter as I pass through the markets. When I saw a piece in the market a few weeks ago, instead of thinking about the pasta I usually make with pumpkin, risotto stuck in my mind. This risotto is fantastic served as a first course then with Roast Beef and your favorite side for the second! Personally a big plate of risotto for the main course proves to be a bit much for me and anyway I feel obligated to tell you that it isn't the Italian way.
The fantastic thing about risotto, is that it is so versatile that you can use whatever is in season. In the Fall and Winter: Pumpkin, Cavolo Nero, Radicchio, Porcini Mushrooms, White and Black Truffles, Quail. In the Spring: Asparagus, Artichokes, Sausage and Peas, fava and even nettles! Of course there is the classic Saffron Risotto for anytime along with risotto bianco (with parmesan), then clam, lobster, or shrimp risotto. And finally for a really special occasion (like my husbands birthday which is in 5 days shhhh!) risotto with Barolo wine and Castelmagno cheese (from the Piemonte region). That's enough to keep me cooking for a year!
The other fantastic thing about risotto is that you can use what is leftover to make Arancini. Arancini are from Sicily and they are, like many things from Sicily, fried. They have rice on the outside and are traditionally stuffed with ragu on the inside but I also like mozzarella with basil. It's the perfect snack or appetizer and I'll post the recipe as soon as I'm done with this one so you can use your leftover pumpkin risotto.
Which leads me to why I began this post: Risotto alla Zucca! If you haven't read the post on "About Risotto" it would be helpful to do so before attempting this for the first time.
8-10 cups chicken stock (homemade or very high quality)
3 or more Tablespoons olive oil (or butter if you like)
1 onion (yellow or white) chopped very fine
cerca 2 cups pumpkin flesh grated or chopped
2 cups Vialone Nano Rice or Canaroli are the best (if not then other short grained rice like Arborio)
1/2 cup white wine
Nutmeg (nutmeg grated on top is best)
salt and pepper to taste
Before you start, rid yourself of any stress so the risotto doesn't absorb it. Put your stock on the stove to heat next to your risotto pan. Once it comes to a boil turn it down to a simmer.
Begin with the soffritto. Put a heavy bottomed pan that distributes heat well on a medium high heat. Add your olive oil and when it is sufficiently hot add the onion. After a minute, add half of the pumpkin. Cook about 5 minutes but don't let the mixture brown, just soften. IF needed add a little more oil.
Next the tostatura. Add the rice and stir around to "toast". After a minute or so when the rice has heated and turned started to turn translucent on the edges, add the wine. Let evaporate completely.
Now start adding the hot stock a ladleful at a time while stirring the rice calmly. When each ladleful of stock is almost evaporated, add the next. After about 10 minutes add the rest of the pumpkin. Keep adding stock and stirring. This whole process should take around 17-20 minutes. At the end of this time period, add smaller portions of stock and start tasting. When it is still a little al dente (firm to the bite) pull it off the heat and let it rest while you get the cold butter out of the fridge.
Now you are ready for the mancatura. Beat the butter and grated parmesan cheese into the risotto while pulling the pan vigorously towards you. If it is too dry add more stock. If it is too wet, well then, there is always next time.
Serve immediamente with grated nutmeg on top.