This risotto is the apotheosis of Autumn.
The colors, the scent, the flavors of autumn (or at least this is what autumn means to me) are all concentrated in this awesome creamy risotto.
In every bite you will have the slightly crunchiness of the rice with the creaminessand sweetness of the purèed squash and the soft flavorful aroma of the Porcini mushroom.
If you have available fresh Porcini mushrooms at your local market (or if you feel adventurous enough to go mushroom hunting as I used to do) I highly recommend them. You can really taste the difference against the frozen or dried ones.
If you used dried Porcini mushrooms, remember to let them re-hydrate in hot (not boiling) water for at least 30 minutes. Before adding them to the risotto squeeze well and chop roughly.
About the pumpkin: I used a butternut squash but you can try it with whichever pumpkin/squash you like.
This recipe is better tasted in a cold rainy day. It will make you feel cozy and will warm you up from the inside.
You’ll put it in the list of favorite autumn comfort foods!
- 4 medium fresh or 30g (1 oz.) dried, Porcini mushrooms
- 300g (1 +1/3 cup) Pumpkin flesh (or purèe)
- 1 Garlic clove, minced
- 200g (1 cup) Risotto rice (Carnaroli)
- 1/2 glass of White Wine
- Vegetable Stock
- 1 tbsp Heavy Cream
- Black Pepper
- Olive Oil
- 1 tbsp Butter
- 2 tbsp Parmesan Cheese
- First of all peel and chop the pumpkin into cubes. If it's too hard, you can choose to cut it in half and cook it in the oven for about 40 minutes at 180°C (350°F).Otherwise boil the cubes in slightly salted water for about 20 minutes. (If you bough the purèe you're one step ahead)
- In a pan put the olive oil and the minced garlic clove with medium heat. When it starts to fizzle, add the chopped Porcini mushrooms (after you carefully cleaned them) and brown for a couple of minutes. Then add the rice and let it toast for 1 more minute.
- Pour the white wine and let the alcohol evaporate, then turn down the heat to low and add a glass of hot vegetable stock. Once the liquid dries, add more stock and repeat until the rice is cooked.
- When the pumpkin is soft, mash it with a fork or with a blender and add it to the risotto halfway through the cooking (about 8-10 minutes).
- Add the heavy cream and mix well, then let it cook. When it is "al dente" (crunchy but not hard) add the finely chopped parsley, black pepper and finish with a tablespoon of butter and Parmesan cheese to make the risotto super creamy and delicious!