At first glance, this recipe may look complicated, but it is simple at heart, with a luxurious finish.
|300 g||Pumpkin, peeled|
|2 Tbsp||Olive oil, sliced thinly|
|2||Onions, finely chopped|
|1 Ltr||Chicken stock|
|1 to taste||Salt and freshly ground black pepper|
|4 Tbsp||Unsalted butter|
|350 g||Carnaroli rice, or arborio|
|1 to serve||Parmesan cheese, grated|
|2 Tbsp||Pumpkin seeds, optional|
|4 sprigs||Sage leaves, optional|
- Chop the peeled pumpkin into cubes. Preheat a frying pan and add the onion (1 onion, sliced thinly) and 1 tablespoon of oil.
- Fry the pumpkin for 5 minutes to release the natural sugars, then add the milk. Season with salt and pepper, then cook until tender - about 25 minutes. Set aside.
- Put the stock into a saucepan and bring to a gentle simmer. In a heavy-bottomed saucepan heat the remaining tablespoon of oil and 2 tablespoons of butter.
- Once the butter melts, add the onion (½ cup- finely chopped) and gently sauté until soft and shiny but without colour.
- Lower the heat, then add the rice, stirring continuously until all the grains are coated in butter and oil - about 5 minutes.
- As the rice toasts, it will start to give off delicate nutty and floral aromas. Add the bay leaf and all the simmering stock, stirring well.
- Cover the saucepan with a lid and cook for 13 minutes. Remove the lid and stir in the milk, pumpkin and remaining butter.
- Serve sprinkled with parmesan cheese, pumpkin seeds and sage leaves.