Today we are going to make a stunning pumpkin and sausage risotto.
What? Another pumpkin risotto recipe?
Well, yes. We are making another great pumpkin risotto recipe, but this time to bring a breath of freshness and rejuvenate a classic and inflated, but still delicious, recipe, we want to recommend a small variation, or rather two.
To the classic risotto, we will add some braised pumpkin cubes with ginger, pepper, and white wine, to make the dish more nuanced. And speaking of white wine, what we have used one of the most suitable for pairing with pumpkin. A Romagna wine that comes from the hills of Brisighella, a small valley where calcareous soils give the wine an incredible flavor. Cantina Gallegati Corallo Bianco wine: fresh, buttery and with a sumptuous fruit that marries beautifully with the pulp of the pumpkin. We often tend to underestimate the role of wine when we cook, but in reality, it is a unique ingredient, because with just a glass you will be able to add infinite flavors. Think only about the fruit or flowers or aromatic herbs that you find in the wine and then transfer them to the plate.
The other big secret for making pumpkin and sausage risotto is rosemary: a fantastic aromatic herb, which marries beautifully with both the sweetness of the pumpkin and the flavor of the sausage. It’s like a bridge between all the ingredients, adding a unique balsamic note.
Ingredients for making pumpkin and sausage risotto
- 170 grams of rice
- 1 liter of broth
- a small yellow onion
- 20 grams of butter
- 250 grams of pumpkin
- 2 sausages
- Parmigiano Reggiano Cheese
- a sprinkle of nutmeg, cumin, and powdered ginger
- salt and pepper
- 8 spoons of EVOO
- 1 glass of Corallo Bianco wine
How to prepare the perfect pumpkin and sausage risotto
Pumpkin risotto is an elementary recipe, but that brings us back to the roots of cooking and makes us appreciate every little gesture. Let’s enjoy each step, stop cooking to taste, to listen to flavors and fragrances. Let’s take it easy and cook slowly.
For a perfect risotto, you need top-notch ingredients and time. The risotto should be cooked without trauma, it must absorb the stock a little at a time. It needs dedication.
Wash the pumpkin and cut it into cubes, set aside a piece, from which to obtain 8 cubes of 1 cm of side, which you will fry with butter, white wine, pepper, rosemary, ginger, and cumin. You can also cook the sausage together so that the fat in the meat mixes with the pumpkin. Cook everything slowly, first pour wine and then add the spices and cook over low heat for 30 minutes: start before making risotto!
Chop the onion and then put it in a thick-bottomed pan with oil and butter, let it cook on a low flame for 10 minutes.
Throw in the rice and toast it. Let it stick slightly and then stir with a wooden spoon, pour in the wine, wait until all the wine has evaporated and then add two ladles of broth and stir.
Put the diced pumpkin in the pan and cook the risotto al dente, adding broth from time to time.
Meanwhile, the sausage should already be ready: 5 minutes from the end of cooking, chop it and toss it in the risotto with a sprig of rosemary, stir and continue to cook. Keep some of the pieces of pumpkin aside to decorate the dish.
When it is ready, add 20 grams of butter and plenty of Parmesan, sprinkle with nutmeg, stir and let it rest for 5 minutes. Put some risotto in a dish, top with the diced braised pumpkin, a sprig of rosemary and a few pieces of sausage.