Friday, November 5, 2010
Truffled Roast Pumpkin Risotto
There are few things in life that are both as delicious and aromatic as pumpkins and truffle. It is my pleasure to offer you a fragrant and mouth-watering recipe of truffled roasted pumpkin risotto. In a previous post, I presented some photos of the vegetable treasures I bought from the nuns down the road and some photos of the truffles I bought at the White Truffle Festival in Volterra. I also mentioned that my house had been robbed and that the thieves made off with my computer, so I was unable to write a blog. Since then the police in Guidonia called us to tell us they caught the thieves and had our fur covered computer waiting for us to pick it up. So, I now have my computer, I can upload my photos, and continue to offer you delicious and scrumptious vegan meals that will conquer even the most hardcore meat eater.
Ingredients for 4-6 people:
1 kilo of fresh pumpkin, do not use canned
One large yellow onion
2 cloves of garlic
1 Bouillon cube
1-2 tbsp of truffle salt (easy to make at home)
5 cups of Arborio rice
One small black or white truffle to slice over risotto
First, you'll want to slice up half of a large pumpkin into quarters of thirds, put it in a pan and roast it until the pumpkin "meat" becomes soft and you can scoop it out of the skin. While the pumpkin is roasting, put the garlic and onion in a food processor to finely chop, remove the onion and garlic and rinse out the processor because you will need to use it again.
Put the pumpkin into the blender, without the skins, of course, add a tablespoon of truffle sauce or paste(make sure it does not have cheese added to it) also add one tablespoon of truffle salt and blend into a puree. Set aside.
Since I was making for a larger amount of people, I used a large pot instead of my deep pan to make the risotto. In a large pot add olive oil (not the truffle oil, as most of it is disgusting and chemical laden), about a teaspoon of truffle salt, splash of white wine, bouillon cube, the finely chopped onion and garlic and sauté until the onion is almost clear and translucent.
Stir in the rice without water and allow the rice to simmer with the onion and garlic while stirring for 2-3 minutes, or until the rice starts to slightly toast. Then, slowly add in a a cup of water at a time, add one cup, always stirring, and then allow the rice to absorb the liquid. After about 3 cups of water...
...stir in the pumpkin puree, add more water while always stirring the rice slowly until the rice is al dente and has a creamy texture. About a minute before serving, add another tablespoon of truffle sauce/paste
With a ladle, put about 3 scoops of the risotto in each bowl and shave the fresh truffles over each bowl, and serve. Buon Appetito!!
This meal was incredibly rich and decadent. Everyone was begging for seconds, and we thoroughly enjoyed the risotto with a bottle of Gewurztraminer from Alto Adige, which paired perfectly with the aromatic pumpkin and truffle dish.