It’s already the 6th pumpkin recipe here, but as I claimed that this autumn will be about pumpkin “I just can’t get enough”.
I’ve made pumpkin risotto for a cooking book I started doing not so long ago and it was so nice that I got inspired and created my own version of this comfort warming autumn dish.
Food and culture story. I’ve used oyster mushrooms in this recipe and I have to say that these mushrooms are very popular in Slovakia, both in cooking and in medicine: you can find a huge number of different dietary supplements with beta-glucans extracted from them. Oyster mushrooms are used like meat supplements in many dishes, I’ve even seen “fake tripe soup” made of them.
( 🇸🇰 slovenský preklad nájdete za anglickým textom)
(makes 4 portions)
350g oyster mushrooms
200g Arborio rice (or Carnaroli rice if you find it, it’s even more creamy. Of course you can use Basmati rice too, but the dish you will cook will be something different from risotto).
500g pumpkin (I used my favourite butternut squash)
1 middle sized red onion
2 cloves of garlic
500ml of vegetable or meat stock
100ml of dry white wine
Turmeric, salt, pepper, olive oil, parmigiano.
- Make a pumpkin pure from 300g of pumpkin (you can bake or boil it, it’s not so important, the key is to mash it properly), cut remaining pumpkin into 1-2cm cubes and fry on olive oil on a medium heat until they become soft.
- Mince onion and garlic and fry on olive oil until soft and slightly brown in heavy-based saucepan where you are going to cook the risotto.
- Add unwashed rice and stir properly on a bigger heat for a few minutes until rice becomes almost clear.
- Low the heat to medium, add wine and allow the rice to absorb it. Then add the stock by small portions: the stock should cover the rice for not more than a few millimetres. Notice: don’t use stock from the fridge, let it warm up to the room temperature. Stir risotto after adding every new cup of the stock. Don’t overcook the rice, it should be slightly Al dente.
- While risotto is cooking, roast oyster mushrooms cut into 1cm stripes together with garlic on olive oil on a medium heat.
- When the rice is ready, add salt, pepper, turmeric and pumpkin pure, stir, add pumpkin cubes and stir again. It’s important to make all these operations when saucepan was removed from the heat, as heavy based saucepan need time to cool and actually keep cooking your dishes when you turn the heat off. In this case “the less is better effect” is more than valid.
- Serve to the plates and add freshly roasted mushrooms and parmigiano on the top of the plate.
Actually cooking a perfect risotto is quite an art, but don’t let it put you down: even if your first result is not so perfect, it will still taste nice, because you’ve used so many nice and reach in taste ingredients.
🇸🇰Tekvicové rizoto s hlivou ustricovou.
Postup: ošúpeme a nakrájame tekvicu, 300g tekvice upečieme v rúre alebo uvaríme a nasledovne rozmixujeme na hladké pyré. Zvyšných 200g nakrájame na 1-2 centimetrové kocky a opražíme na olivovom oleji domäkka.
Cibuľku nakrájame na drobno, Pridáme vytlačený cesnak a orestujeme na panvici s hrubým dnom. Pridáme suchú ryžu Arborio (200g) a za stáleho miešania opražíme spolu na väčšom ohni, pokiaľ ryža nezačne byť trochu sklovitá.
Zmenšíme oheň a podlejeme bielym vínom (1dcl), ktoré necháme vypariť, osolíme, pridáme kurkumu a začneme pomaly podlievať zeleninovým vývarom (bude treba cca 500ml), až kým ryža nebude takmer hotová.
Nezabudnite, že rizoto nie je kaša, preto by ryža mala byť al dente. Keď ryža bude skoro uvarená, pridáme tekvicové pyré a opraženú tekvicu.
Pokiaľ sa nám varí rizoto, hríby (300-350g) nakrájame na 1cm pasiky a opražíme spolu cesnakom na olivovom oleji domäkka. Pred servírovaním posypeme rizoto parmezánom a hore položíme opraženú hlivu ustricovú.