Italian pumpkin risotto should be creamy, but the rice must remain chewy. A few tips will help you achieve the perfect result

A true Italian risotto has a completely different consistency than our Czech one. Moreover, it can be made in many versions, the pumpkin one is an ideal option for autumn days. To make it really creamy, but at the same time the rice remains chewy, you need to choose the right type of rice and pay attention to a few other details.

You can't make creamy risotto without the right rice

Risotto Parmigiano, or Parmesan risotto, is one of the most popular Italian specialties. It is characterized by its smooth, delicate, creamy consistency and a specific method of preparation. It is made from special Italian varieties of rice, which are cooked using special methods to achieve the right texture.

You must use one of the Italian round-grain varieties with a higher starch content. This is what gradually releases during cooking and creates a liquid that coats the rice and gives the risotto its typical creamy consistency.

Arborio rice is the most available in our country, but Carnaroli is also suitable, as it holds its shape well and does not boil over easily. Rice should not be rinsed before cooking, otherwise the starch would be washed away unnecessarily.

You might be interested

The rice must be toasted first.

A key step in making Italian risotto is to briefly fry the rice in fat, called tostatura. The rice is usually added to onions that have been glazed in olive oil or butter and then briefly fried in fat.

Next comes the white wine. It must be allowed to almost evaporate so that the risotto does not have a strong alcoholic taste. The wine also adds the necessary acidity to the dish, which pleasantly balances the fat content of the butter and Parmesan cheese.

You might be interested

The broth is added in portions.

Rice for Italian risotto is not cooked in a measured amount of water, which is added all at once, as in the case of regular side rice. Instead of water, broth is added to the rice, which adds flavor during cooking. Vegetable or chicken broth is especially suitable for the pumpkin version.

The broth must be hot and is added to the rice in small portions, adding the next portion only when the previous one is almost absorbed. This method of preparation gradually releases the starch from the rice, creating the typical creamy consistency.

At the same time, you need to keep an eye on the rice itself. At the end, it should be soft on the surface, but still firm to the bite inside. In addition, the right risotto should not be dry or stiff, it should spread slightly to the sides on the plate.

You might be interested

Butter and Parmesan cheese come last

The last important step to a perfect risotto is the so-called mantecatura. The finished risotto is removed from the stove and only then is the butter and finely grated Parmesan cheese mixed in. Thanks to them, all the ingredients combine and the risotto acquires an even softer, creamier and shinier consistency. When seasoning, it is necessary to take into account that the broth and Parmesan cheese already contain salt. Therefore, it is best to definitely season the entire risotto at the end.

This procedure is universal for every Italian risotto. One of the simplest and most basic is Milanese risotto, which is flavored with saffron. Mushroom, asparagus, seafood, or cuttlefish risotto are also popular. Pumpkin risotto, which is typical of northern Italy, especially Lombardy and the Mantua region, is an essential part of autumn, where pumpkin is a popular ingredient in local cuisine.

You might be interested

Pumpkin can be boiled or baked.

Hokkaido is perfect for pumpkin risotto, as it has a strong flavor and doesn't need to be peeled. You can boil the pumpkin before adding it to the risotto, or you can also bake it for great results. This will evaporate some of the water from the pumpkin, enhance its flavor, and it may caramelize slightly on the surface.

It is not necessary to puree the pumpkin. The sufficiently cooked flesh is soft enough that it will partially break down when added to the risotto, contributing to its creamy consistency. Some pieces may remain larger.

You might be interested

Authentic Italian pumpkin risotto

It is best to add baked or boiled pumpkin to the risotto during cooking, or towards the end. The soft flesh will then partially combine with the rice and liquid, making the risotto even thicker. It is therefore not necessary to add cream; the starch from the rice, together with the pumpkin and the final addition of butter and cheese, will provide the creamy consistency.

The sweet taste of pumpkin is well complemented by sage, freshly ground pepper or a pinch of chili. Toasted bacon can also add a more pronounced flavor, while a few drops of lemon juice will help balance the sweetness of the pumpkin.

You will need: 320 g Carnaroli rice, 70 g onion, 100 g white wine, 400 g cleaned pumpkin pulp, 50 ml extra virgin olive oil, 50 g butter, 80 g parmesan, nutmeg and 1 sprig of rosemary. For the vegetable stock: 1.5 l water, 1 carrot, 1 stalk of celery, 100 g leek, parsley and salt.

How about this?

First, prepare the broth. Add the peeled and chopped carrots, celery, leek and parsley to the water, bring to the boil and simmer over low heat for about 15 minutes. Season lightly with salt and keep the finished broth hot.

Remove seeds, fibers and skin from the pumpkin and cut the flesh into cubes about 1.5 cm. Place them in a small pot, add one ladle of broth and simmer over low heat for 12–18 minutes until soft. Then blend the pumpkin into a smooth, thick puree.

Finely chop the onion and cook in a large saucepan with olive oil over very low heat for 10-15 minutes until translucent and soft. Do not let it brown. Add a little stock if necessary during cooking.

Add the rice, increase the heat slightly and cook, stirring constantly, for about 2 minutes. Add the slightly warmed white wine and let it evaporate almost completely.

Start adding the pumpkin puree to the rice, ladle by ladle. Add the next batch only when the previous one is almost absorbed. After using the puree, continue in the same way with the hot vegetable broth.

Cook the risotto for approximately 15-18 minutes, until the rice is cooked to the bite. The finished risotto should remain creamy and soft enough to spread easily on the plate.

Remove the pot from the heat and stir in the grated Parmesan cheese and then the cold butter. Stir vigorously for about a minute, season with grated nutmeg and salt if desired, and let rest for 2 minutes. Divide the finished risotto among plates and garnish with rosemary.

You can see how to prepare pumpkin risotto in our photo gallery:

Our tip: You can prepare a basic version of Italian risotto according to our video recipe.