Today another risotto with my beloved pumpkin: Risotto with Pumpkin and Sausage. Although I really love risotto with this awesome vegetable, I had them tested always vegetarian version, generally matched to cheeses like Gorgonzola Dop or the Castelmagno and dried fruit. This time I decided to follow the tradition of Northern Italy and prepare a risotto with sausage. I have used a very aromatic sausage, cinta senese, enriched with wild fennel, and I used thyme and white wine to scent the risotto. Just a little forethought than other rice dishes or dishes with pumpkin that you find in the blog: I dried pumpkin n oven and then reduced to puree, to get a more concentrated flavor sausage due to cumbersome. I will tell you: I loved, Although I am not a lover of sausage (the Sicilian excluded, means, but ours is ' cunzata ', that is topped with provolone, tomato and many spices, a world apart…). Indeed, I liked it a lot! Try it and tell me what you think, easy easy.
Ingredients for 4 people:
- 320 grams of Carnaroli rice
- 500 grams of pumpkin red cut into pieces not too big
- 300 grams of sausage (the type you prefer, I would recommend that fine grained)
- salt and pepper
- extra virgin olive oil as required
- 30 grams of cold butter
- fresh thyme, to taste
- Grated Parmigiano Reggiano PDO, to taste
- a fresh onion or half a shallot
- 60 milliliters of dry white wine
- 1,2 litres meat stock (veal or beef, or vegetable. If you use the nut, but without glutamate!)
Place the pumpkin on a baking sheet and bake at 150 degrees for one hour or until tender: Obviously the timing depends on how you cut. Once cooked, remove the rind and cut the pumpkin flesh into puree by smashing it with a fork.
Mince the shallots and powdered icing the fresh thyme and fennel. Remove sausage casings and sgranarla.
Put a little olive oil in a saucepan and sauté the onion over low heat until completely dried, combining gradually little stock to keep it from burning. Turn up the heat, Add the sausage well grainy and Brown each side, then add the rice and toast it a minute. Deglaze with white wine and, When the alcohol has evaporated, Add the pumpkin puree and thyme. Add salt and start cooking rice by combining slowly the broth. Bring the cooked risotto all'onda, then stir (remove from the heat) with the cold butter cut into small cubes and Parmesan cheese.
Serve the risotto garnished the dish with a few leaves of fresh thyme. And Bon Appetit!
THE ALTERNATIVE: If you love pasta with pumpkin also try the pumpkin risotto and Castelmagno , the gnocchi with pumpkin cream and gorgonzola or the cannelloni with pumpkin soup with mushrooms and Bacon or the vegetarian lasagna with pumpkin, radicchio, nuts and taleggio.
THE PAIRING: In this recipe, alternate with pumpkin and sweet tastes salty and fatty sausage ones. We suggest pairing it with a white sparkling wine, with a good acidity. We chose the Lugana Brut the company Which advertising media, Desenzano del Garda: a wine made with the Charmat method, scents of white flowers, with a very fine perlage and delicate, pleasantly fresh on the palate and with a finish reminiscent of almonds.