Pumpkin, sausage, and gorgonzola risotto. Is there a more versatile culinary invention than rice? For me, rediscovering it has been a journey.
As a child, rice was not a staple at our table. We saw it in ‘white’ form (and not always appreciated by my father) or, more often, transformed into soup. I remember those little pieces of vegetables floating proudly, a sore point for us kids who tried to avoid them.
Today things have changed: I love vegetables and eat them at any hour, and risotto has become one of my absolute favorite dishes.
Its ability to embrace flavors is exceptional. In this recipe, pumpkin proves it: first roasted with aromatic herbs to enhance its sweetness, then added as a velvety puree and in small, soft pieces.
The addition of sausage and gorgonzola transforms everything into a unique, complete, and incredibly fragrant dish. A risotto that celebrates the taste and pleasure of being at the table.
And since I’m writing about rice, I also recommend other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
To achieve a good wave-like risotto while keeping it al dente, it is necessary to use superfine rice, for its ability
to maintain cooking and release plenty of starch, thus facilitating the creaming process
I will not list the weight of all ingredients. I believe that for many first courses, using weights gives them a rigid imprint, while it should instead adapt to the cook.
- 8 coffee cups Carnaroli rice
- 10.6 oz sausage
- 6 slices delica pumpkin
- 7 oz gorgonzola
- 2 quarts vegetable broth (or meat broth if available)
- to taste olive oil
- to taste salt
- 1 pinch aromatic herbs
Arborio: this variety, for example, absorbs liquids well and ensures good creaminess with its starch presence.
It lacks in cooking retention, which is why I don’t recommend it much for risottos unless under strict control.
While Carnaroli has excellent cooking retention, releases sufficient starch to create an ideal wave-like density. Ideal for creating elaborate and rich risottos.
Cooks in less time, vialone nano has ideal characteristics for delicate risottos, mainly used in northeast Italy.
And after this preface, I can recommend Carnaroli for its balance between the sweetness of pumpkin and the strong taste of sausage, blending well with gorgonzola to form a delightful creamy texture.
Useful Tools
A pan for cooking rice, a baking dish for the pumpkin, or parchment paper for the air fryer, which I think is a great invention, when you need to cook small quantities at home without losing quality, a tool that allows it is welcome.
- Air Fryers
- Cookware
- Parchment Paper
- Baking Dishes
Steps
First, you need to cook the pumpkin and then prepare a puree; the air fryer is a good compromise. Cut the pumpkin into chunks and season it with a pinch of aromatic herbs; I recommend rosemary and thyme. Salt and pepper it, drizzle with oil, and bake. Prepare a good vegetable broth with potatoes, carrots, onions, and celery. Also add some parsley and a clove of garlic.
Sauté the sausage after removing the outer casing, add pumpkin pieces, and finally, add the rice. Cook slowly, gradually adding the hot vegetable broth.
Towards the end of cooking, add the pumpkin puree and mix well.
Finally, mix in the gorgonzola and serve hot with freshly ground black pepper
Risotto ready to be served hot. I always advise against serving dishes boiling hot, to avoid burns and because if served hot but not boiling, it allows one to better savor each ingredient’s nuances.
Same risotto, different perspective.
Some More Tips
A distinctly autumnal and flavorful combination. I recommend not adding water when cooking the pumpkin and letting it roast well to give a well-defined taste. If you prefer, you can complete it with grated Parmesan, which will soften the taste of gorgonzola for those who don’t want a strong flavor. If there is any leftover rice, transfer it to a greased baking dish and let it gratinate on top. If thin enough, it will become a great rice pie.
