Autumn pumpkin risotto with truffles
Autumn is the time of pumpkins and mushrooms. I bought a small black truffle from Istria and here is the ideal spice for an otherwise very neutral taste, pumpkin risotto. This is a very light diet dish, which can be offered on all occasions
Preparation steps
- cut the pumpkin into smaller cubes.
- in olive oil lightly toss the chopped shallots or sliced spring onions. Add the pumpkin, add a little salt and continue to simmer. Add very little water until softened.
- pour in the rice and fry it a little, pour in the wine, stir and wait for the alcohol to evaporate. Then start adding the boiling broth while stirring constantly. Add 1-2 tablespoons of soup, enough for the rice to cook over a high heat.
- when the rice is cooked, al dente, so that the middle of the grain is still a little hard, add so much broth that everything is juicy, not dry.
- season with thyme leaves, freshly ground pepper, parmesan and butter. Beat a little on the fire and quickly extinguish
- serve and eat immediately. Add grated truffles to each plate. It is important to note that black truffles, unlike their more esteemed brother - white truffles, best develop their flavors and aromas when mixed with a hot dish.
Serving
If you don't have truffles, all other forest mushrooms will taste great. Prepare them as follows: clean and slice the porcini mushrooms, pour 2 tablespoons of olive oil into the pan, add 2 cloves of garlic (remove them later) and quickly fry the porcini mushrooms on a very high heat so that they remain firm. Add salt and pepper. Spoon the roasted mushrooms on top of the risotto on each plate, when serving.
