Risotto with Pumpkin and Red Radicchio. Colorful and savory, this risotto features the combination of sweet pumpkin (zucca gialla) and bitter red radicchio.
1 1/2 lb (600 g) pumpkin
5 cups (1 liter) chicken or beef broth
2 tablespoons extra-virgin olive oil
2 oz + 2 oz (60 + 60 g) butter
4 oz (120 g) onion, finely diced
1 1/2 cups (300 g) arborio rice
3 oz (100 g) freshly grated parmigiano reggiano cheese
salt and pepper
4 oz (120 g) red radicchio, cut in small pieces
Skin the pumpkin, remove the seeds, and cut into small dice. Warm the broth to a simmer.
Put 2 tablespoons extra-virgin olive oil and 2 oz (60 gr) butter in a saucepan, and turn heat to medium. When the butter starts foaming, add onion, and sauté until the onion becomes soft.
Add the pumpkin . . .
. . . . stir . . .
. . . . and add approximately 1/2 cup broth.
Cover and cook for about 5 - 10 minutes, or until the pumpkin is soft.
Add the rice, stir for about 2 minutes.
Add 1/4 cup broth, salt, pepper, and stir to evaporate. Stir continuously to prevent the rice from sticking to the pan.
When the rice begins absorbing the liquid, add more broth.
Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste.
After about 10 minutes, add radicchio, and continue stirring and adding broth.
After about 18 minutes, stir in the the rest of the butter and the parmigiano reggiano cheese. Continue stirring and adding broth. The rice will be ready in about 2 more minutes, when al dente (firm but not too soft or overcooked). Cooking time may vary. Let the risotto set for about 2 minutes. Serve hot, decorated with radicchio leaves.