Pumpkin Truffle Risotto (Risotto al tartufo)
Ingredients :
• 2 cup Italian rice (such as Arborio)
• 1 small pumpkin (with a mild flavor)
• 1/3 onion, finely chopped
• 1 cup mushrooms, sliced
• vegetable or chicken broth (for cooking water) how much as need to have the rise ” Al dente”
• Salt and pepper, to taste
• 2 tablespoons truffle sauce
• ¼ cup grated Parmesan cheese, plus more for serving
• 2 tablespoons unsalted butter
• Truffle oil, for drizzling
Instructions:
- Prepare the Broth: In a saucepan, bring the vegetable or chicken broth to a simmer. Keep it warm throughout the cooking process.
- Cook the Pumpkin: Peel and cube the pumpkin. In a separate pot, add the pumpkin cubes and enough water to cover them. Boil until tender, then drain, reserving the cooking water. Set the pumpkin aside.
- Toast the Rice: In a large pot, heat a drizzle of olive oil over medium heat. Add the Italian rice and toast for about 2-3 minutes, stirring frequently, until the grains are lightly golden and fragrant.
- Sauté the Vegetables: In the same pot, add the chopped onion and sliced mushrooms. Sauté until the onions are translucent and the mushrooms are tender, about 5 minutes.
- Combine Ingredients: Add the cooked pumpkin to the pot with the rice and vegetables. Stir to combine.
- Add Cooking Water: Gradually add the reserved pumpkin cooking water to the rice mixture, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked al dente (about 18-20 minutes).
- Finish the Risotto: Once the rice is cooked, stir in the truffle sauce, grated Parmesan, and butter. Season with salt and pepper to taste mix well to combine.
- Serve: Plate the risotto and drizzle with truffle oil. Sprinkle with additional Parmesan cheese for garnish.
Enjoy: Buon Appetito!
Feel free to ask if you need any adjustments!
