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Related Video: Pumpkin Carbonara
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
50 mins
Cal/Serv:
460
Popular in Northern Italy (as well as the rest of the world now), risotto has countless versions and variations. Lombardy’s risotto alla milanese—made with saffron, bone marrow, and beef broth—is decadence on decadence. Over in Venice, they make risotto using cuttlefish ink. My version here would be called risotto alla zucca because it contains pumpkin, sage, ricotta salata, and nutmeg. We love incorporating pumpkin in countless savory recipes, but this is the creamy fall dinner we turn to when we’re craving something extra-special and comforting. Read on for all of our top tips on making perfect risotto, every time:
Types of rice for risotto:
There are a few commonly available varieties of rice that should be used in serious risotto production. Arborio rice, Vialone nano, and carnaroli yield different results depending on their starch content and shorter shape. Arborio grows in Arborio Piemonte; Vialone nano is popular in Veneto (Venice); and carnaroli, a creamier variety, comes from Piemonte or Lombardy. Arborio or carnaroli are commonly found in the U.S., although in Italy, carnaroli may be considered the favorite.
Do you really have to stir the entire time?
It’s totally unnecessary to stand and stir your risotto for 25 to 30 minutes. Add the broth a little at a time, give it a stir, and let it do its thing while you keep a watchful eye. As long as the heat isn’t blaring and the liquid is evaporating rapidly, you can find other tasks to do in the meantime.
Can you make risotto ahead of time?
Like pasta, risotto is one of those foods that’s best eaten right away. Once the starch cools, it’s difficult to reheat it without losing the quality. When reheating, it’s quite easy to overcook the starch, which is just not enjoyable to eat. We recommend enjoying this the day you serve!
Made this recipe? Let us know how it went in the comments below!
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1/4 tsp.
ground fresh nutmeg
- 2 tsp.
finely chopped fresh sage, divided, plus leaves for serving
- 1/2
yellow onion, finely chopped
- 1/4 tsp.
Kosher salt
- 8 oz.
arborio rice
- 1 cup
dry white wine
- 1 qt.
low-sodium vegetable broth, heated
- 1/2 cup
grated Pecorino Romano (about 1 oz.)
- 1/2 cup
pumpkin puree
- 2 Tbsp.
unsalted butter
Shaved ricotta salata, for serving
Directions
- Step 1In a large, straight-sided skillet over medium heat, heat oil. Cook nutmeg and 1 teaspoon sage, stirring, just until aromatic, about 30 seconds. Add onion; season with salt. Cook, stirring often, until softened and translucent, 6 to 8 minutes.
- Step 2Add rice and stir until it just begins to toast, about 1 minute. Add wine and cook, stirring occasionally, until almost completely evaporated, 2 to 3 minutes.
- Step 3Reduce heat to medium-low. Ladle 3/4 cup broth over rice and cook, stirring occasionally, allowing rice to simmer gently. Once rice almost absorbs broth, repeat in batches with remaining broth until rice is tender and cooked through and risotto is viscous and saucy, 25 to 30 minutes.
- Step 4Fold in Pecorino Romano, pumpkin puree, butter, and 1 teaspoon sage. Cook, stirring, until heated through, about 5 minutes.
- Step 5Divide risotto among bowls. Top with ricotta salata and sage leaves.
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