Pumpkin Risotto

History & Background

A Po Valley dish from Mantua to Cremona, where pumpkin is queen (as in pumpkin tortelli). The amaretti version is Mantovan — an inheritance of the sweet-savoury Renaissance dishes of the Gonzaga court.

Ingredients for 4

• 320g Carnaroli rice
• 400g Mantovana or Delica pumpkin flesh
• 1 white onion
• ½ glass white wine
• 1L hot vegetable broth
• 60g cold butter
• 80g grated Parmigiano Reggiano
• Nutmeg
• Crumbled amaretti biscuits (optional)
• Extra virgin olive oil
• Salt, pepper

Method

1. Cut the pumpkin into small cubes and roast at 180°C for 20 minutes (or sauté in a pan with oil).
2. Blend half the pumpkin into a smooth purée; keep the other half in cubes.
3. Sweat the chopped onion with oil and a little butter.
4. Toast the rice and deglaze with white wine.
5. Add hot broth; halfway through, fold in the pumpkin purée.
6. In the last 3 minutes, add the whole cubes.
7. Manteca off the heat with cold butter, Parmigiano and a grating of nutmeg.
8. Serve with crumbled amaretti for a Mantovan touch.

Wine pairing

Lugana DOC or dry Lambrusco Mantovano: freshness and light structure to accompany the pumpkin.

Common mistakes

• Using too-watery pumpkin: makes the risotto sticky. Use Delica or Mantovana.
• Blending all the pumpkin: loses the texture of the cubes.
• Overdoing the nutmeg: covers the natural sweetness.