Serve 2 people
INGREDIENTS:
180g Carnaroli rice
300g Pumking
2 plain Italian sausages
4 bay leaves
2 fresh spring rosemary
1 fresh spring sage
a few fresh spring thyme
2 garlic clove
4 tablespoons of extra virgin olive oil
salt and black pepper
4 tablespoons Parmigiano Reggiano
Cook the pumpkin with garlic and bay leaves until tender. When cold, remove the bay leaves and blend until you get a puree'.
In a large saucepan toast the rice for a few minutes at medium heat with olive oil and spring herbs for a few minutes. Add the pumpkin puree' and slowly start to add some ladles of hot water, enough to cover the rice and cook it gradually by repeating the same every time the water reduces. Keep mixing with a spoon while the risotto is cooking.
This should take around 20 minutes - check the cooking times on the packet of risotto as this vary from brand to brand. Use your judgement, risotto should be al dente but you may like to cook this more.
In another small pan, while the risotto is cooking, start to cook the sausages without the skin and smash them with a fork until you get a crispy mince. Keep this on a side.
A few minute before the rice cooking time, seasoned with salt and pepper. Keep in mind, you will add Italian sausages in to if later and they are already seasoned with salt and pepper, so judge to your taste before adding more.
Your rice should be ready by now and when the risotto looks al dente, it is time to remove this from the heat and keep on the side.
Tips: don't dry the sauce as this will get thicker later when adding the Parmesan and by the time the rice will absorb.
Add the parmesan cheese first and quickly mix it into the rice to let it melt and then the sausage mince. Mix it again.
Serve on a plate with extra black pepper and parmesan cheese on the top to your taste. Enjoy this rustic and beautiful full of flavour Pumking Risotto con salsiccia, wild herbs and Parmigiano with a well recommended red wine! :)
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