Pumpkin Risotto with Amaretti and Crispy Speck is a first course that encapsulates all the warmth and aroma of autumn. A creamy and refined recipe where the sweet flavor of the pumpkin meets the almond fragrance of the amaretti and the bold taste of the crispy speck. An unusual but perfectly balanced combination, capable of winning over anyone who loves dishes rich in personality.
It is a simple preparation, made of just a few steps and genuine ingredients, yet the result is surprising: a soft, velvety, and fragrant risotto, enriched by a contrast of textures that makes it irresistible. The natural sweetness of the pumpkin meets the smoky saltiness of the speck and the crunchy note of the crumbled amaretti, in a perfect balance between delicacy and character.
This risotto is ideal for a Sunday lunch, an autumn family dinner, or a special occasion: the aroma of the speck melting in the pan and the pumpkin cream enveloping the rice create a warm and welcoming atmosphere. Served piping hot, with crispy speck as a garnish and some crumbled amaretti, it becomes a dish to remember, one that is savored slowly, with pleasure.
- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin Risotto with Amaretti and Crispy Speck:
- 14 oz pumpkin
- 1 1/2 cups Carnaroli rice (or Vialone Nano)
- 3 oz thinly sliced speck
- 2 tbsps extra virgin olive oil
- 2 tbsps butter
- 1/3 cup grated Parmesan
- 10 dry amaretti
- 3 1/3 cups vegetable broth
- 1 glass dry white wine
- to taste fine salt
- to taste black pepper
Tools for Pumpkin Risotto with Amaretti and Crispy Speck:
- 1 Saucepan
- 1 Wooden Spoon
- 1 Frying Pan non-stick
Steps for Preparing and Cooking Pumpkin Risotto with Amaretti and Crispy Speck:
Remove the skin, seeds, and strings from the pumpkin, then cut it into small cubes to facilitate cooking. Finely chop the onion (or you can also blend it) and prepare the hot vegetable broth.
In a large saucepan, heat the extra virgin olive oil together with a small knob of butter. Add the chopped onion and let it soften over low heat, stirring often until it becomes translucent.
Add the pumpkin and a pinch of salt, stir and let it cook for about 7–8 minutes, until the flesh becomes soft and starts to break down slightly. If necessary, add a tablespoon of broth to prevent it from sticking.
Now add the rice and toast it for 2 minutes, stirring continuously, until the grains become shiny and slightly transparent, then deglaze with the dry sparkling wine and let it evaporate completely.Pour one ladle of hot broth at a time, stirring often and adding more only when the previous one has been absorbed. Continue cooking for about 16–18 minutes, keeping the risotto always soft but not too liquid.
While the risotto is cooking, prepare the crispy speck. Leave 4 slices whole and cut the rest into thin strips and brown them in a well-heated non-stick pan, without adding fats, until they become golden and crispy. Transfer them to a sheet of absorbent paper to remove excess grease.
When the rice is ready, turn off the heat and add the butter, Parmesan, and half of the crispy speck. Also add the finely crumbled amaretti, keeping some aside for decoration. Stir gently to blend, season with salt and pepper, and cover for a minute to let the risotto rest.Serve your risotto hot, topping each plate with the remaining crispy speck and some crumbled amaretti. The aroma will be irresistible, and the contrast between the creaminess of the rice and the crunchiness of the speck will make every bite a small autumnal delight.
FAQ (Frequently Asked Questions)
Can I substitute the speck with another ingredient?
Yes, you can use smoked bacon or crispy prosciutto, but speck remains the most balanced choice for aroma and flavor.
Should the amaretti be added during cooking or at the end?
Better at the end, during the blending stage: this way they retain their aroma and add a slight crunch to the dish.
How can I make the risotto even creamier?
During the blending stage, you can add a tablespoon of robiola or mascarpone: they will make the risotto even more velvety and delicate.
Can I use other types of rice, like brown or semi-brown rice?
Yes, you can also use brown or semi-brown rice, but remember that cooking times will be longer.
Brown rice, for example, requires about 35-40 minutes of cooking and has a firmer texture, while semi-brown rice requires 25-30 minutes.
The result will still be excellent, more rustic, with a slightly nutty flavor that pairs well with pumpkin and speck. In this case, increase the amount of broth to add.
