The pumpkin and porcini mushroom risotto is a classic autumn recipe that brings together two typical ingredients in one dish. If well prepared, it is not only a very tasty dish but also an elegant one.
If you like autumn risotto recipes, don’t forget to read:
- Difficulty: Medium
- Cost: Very inexpensive
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 511.25 (Kcal)
- Carbohydrates 80.53 (g) of which sugars 4.91 (g)
- Proteins 11.69 (g)
- Fat 15.06 (g) of which saturated 7.10 (g)of which unsaturated 4.07 (g)
- Fibers 2.05 (g)
- Sodium 1,692.67 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 6.35 oz Carnaroli rice
- 4.23 cups vegetable broth
- 3.53 oz pumpkin (cubed without the skin)
- 1.76 oz porcini mushrooms (fresh)
- 1 tbsp butter
- 1 tbsp robiola (optional)
- to taste salt
Tools
- 1 Pot 2 qt
- 1 Knife
- 1 Cutting board
- 1 Pot 3 qt
- 1 Spoon
Preparation
For a good risotto, you need to start with a good broth, so I recommend making homemade vegetable broth following the instructions you find here. If you don’t have time, you can opt for a quick broth made with a stock cube or other preparations.
Once the vegetable broth is ready, it should be kept warm to be used in the risotto.
Cut the pumpkin into uniform cubes about 0.2 inches on each side.
Porcini mushrooms should not be washed under running water. Use a cloth or knife for the root part that is very earthy. Cut the porcini mushrooms into thin strips about 0.08 inches thick.
Once cleaned, place both ingredients in a pan with a pat of butter and toast them on high heat. After 1-2 minutes of cooking, dedicate yourself to toasting the rice to allow it to better absorb the flavors while remaining crunchy.
Put the rice in a pan with a drizzle of oil, pumpkin, and porcini mushrooms over high heat and toast, being careful to frequently toss the rice, so it heats evenly, and you don’t risk burning it.
The toasting is complete when, placing a hand a few inches from the rice cooking in the pan, you feel the heat rising toward your hand.
Since this is a flavorful risotto with two fine ingredients, we won’t deglaze it with white wine but directly with the hot broth, which should be poured one ladle at a time over the rice and added only when fully absorbed.
Add the hot broth little by little until the rice is completely cooked. For Carnaroli rice, it takes 13 to 17 minutes; follow the instructions on the package.
Off the heat, add a spoonful of robiola and the pat of butter to the risotto, gently stirring until it disappears into the risotto itself.
Your pumpkin and porcini mushroom risotto is ready!
Plating Tips:
If you want a more original and sophisticated aesthetic impact, you can cook the pumpkin separately with a glass of broth. When cooked, use an immersion blender to create a puree that you will add to the risotto 3-4 minutes before the end of cooking. This will make the risotto creamy with a great orange color. Add the sautéed porcini mushrooms at the end to decorate the dish and make it even more elegant.
Which wine to pair with pumpkin and porcini mushroom risotto:
A full-bodied red wine with good aging that can enhance the earthy flavors of the pumpkin and mushrooms, elevating their taste, such as a Nebbiolo from Langhe.
