Pumpkin Risotto alla Alessi
- Prep Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
Ingredients
- 5 cups chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons Alessi Extra Virgin Olive Oil
- 1 shallot, finely minced
- 2 garlic cloves, minced
- 2 1/2 teaspoons Alessi Sea Salt
- 1/2 teaspoon Alessi Whole Black Peppercorns
- 1/2 teaspoon ground nutmeg
- 1 tablespoon sage, minced
- 1 cup dry white wine
- 1 1/2 cups Alessi Arborio Rice
- 15 ounces (1 can) pumpkin purée
- 1/2 cup Grana Padano cheese, grated
- toasted pumpkin seed oil, drizzle for garnish
- shaved Pecorino Romano, for garnish
- fried sage leaves, for garnish (optional)
Instructions:
- Heat chicken stock in a large pot. Season with a pinch of salt.
- In a heavy-bottomed large pot, melt 2 tablespoons of butter and olive oil. Stir in shallot, garlic, salt, black pepper, nutmeg and sage. Cook until shallots are translucent, about 3-5 minutes.
- Pour in white wine and stir in the Arborio rice. Cook for another 2-3 minutes, stirring frequently until rice becomes slightly translucent and most of liquid has evaporated.
- Begin adding hot stock to rice, one ladle at a time, stirring constantly as liquid absorbs. Continue adding liquid as it evaporates, repeating process until creamy and cooked al dente, about 18 minutes.
- When ready, stir in pumpkin puree, and grated Grana Padano cheese.
- Cook for an additional 2-3 minutes, until all ingredients are heated through. Taste and season with salt and pepper, as desired.
- Spoon into serving bowls and garnish with toasted pumpkin seed oil, shaved Pecorino Romano, and fried sage leaves.