Roasted Pumpkin and Saffron Risotto

Risotto Recollections

Roasted Pumpkin and Saffron Risotto

Main:

Here is a recipe that Tom and I sent out with our 2005 Christmas cards having deemed it “Tuscan Tom’s Recipe of the Year.” We had just returned from a three-week vacation to Umbria, Tuscany, Venice, and Rome with Kim and Mary who dubbed this particular trip “Tuscan Tom’s Tour.” 

Fast forward 20 years, and we made this again this past weekend, and it’s as good (or better) than we recalled.

This is a two-day (or earlier in the day) recipe as the pumpkin is roasted first and then pureed before making the risotto. For this recipe you will need a pie pumpkin because it is small and sweet for baking and roasting.

Don’t use a mini or Jack O’Lantern type pumpkin, although they are great for decorations, but  not for roasting or baking. I also do not recommend canned pumpkin as the roasting really enhances the sweet, earthy flavor of the pumpkin.

Quick note about the risotto rice, Arborio is the most widely available risotto rice in the U.S. but I prefer Carnaroli which, according to now defunct Fine Cooking, “is the preferred risotto rice in most regions in Italy except the Veneto” and “said to produce the creamiest risotto.”

If you haven’t made risotto before, warm the broth first, otherwise, you are adding cold to something hot, and that slows everything down. This risotto portion of this recipe takes about 45 minutes to make, and you really do need to stir it while it is cooking so that the rice grains rub against each other generating starch which makes the risotto creamy. Add the broth one cup at a time, again to stimulate the rice to release starch. Don’t forget, you have the rest of that bottle of white wine to keep you busy while you stir!

Unless you make your own broth, I suggest adding Better Than Bouillon Roasted Chicken base to reduced sodium chicken broth to boost the chicken flavor.

As for the saffron, I go heavy on this as Tom might sing, “I’m just mad about Saffron.” If you don’t like saffron very much, go light on it but the flavor is very subtle and complements the pumpkin. However much you decide to use, don’t use an opened jar of saffron that has been sitting in the cupboard since who knows when as it will have definitely lost its flavor.

Tom’s review 20 years later? Same as before … ”It’s addictive!”

Ingredients for Pumpkin Puree:
1 small pie pumpkin such as Sugar Pie or Pamper’d Pie
½ stick (2 oz.) unsalted butter, melted
½ teaspoon cumin
1 ½ teaspoon Kosher salt
1 teaspoon white pepper

Ingredients for Risotto:
3 tablespoons good quality extra virgin olive oil plus more for drizzling
4 cups low sodium chicken broth
2 teaspoons Better than Bouillon Roasted Chicken Base
1 teaspoon of Saffron threads, crushed and divided
3 medium shallots, finely diced
1 1/2 cups Carnaroli rice
1 cup dry white wine (at room temperature)
Kosher salt and fresh ground black pepper to taste
Freshly grated Pecorino Romano or Parmigiano-Reggiano cheese

Directions for Pumpkin Purée (make earlier in the day or the day before):

Preheat oven to 375F. Line a rimmed baking sheet with foil for easy cleaning. Cut the pumpkin into wedges and scoop out the seeds and stringy stuff.

Drizzle the pumpkin with melted butter and sprinkle with cumin, salt and white pepper. Roast on a baking sheet until fork tender (45 to 60 minutes). Allow to cool. Scoop the pumpkin flesh out of the shell. Purée in a blender or small bowl with an emulsifier, adding a splash of water or broth if necessary to thin. This should make about 3 cups, reserve any extra for another dish.

The pumpkin purée is better if you make it a day ahead of time to allow the flavors to meld. Cover and refrigerate. Bring to room temperature before making risotto.

Directions for Risotto:


In a small pan heat the broth and stir in the Better Than Bouillon if using. Lower the heat to simmer and stir in half the saffron.

In a large sauté pan, heat the olive oil over medium heat. Add the shallots and cook stirring occasionally until translucent, about 3 minutes. Add the rice and the remaining saffron, stirring to coat the rice with the olive oil, and sauté until the rice is slightly crunchy and translucent about 2 minutes, do not over-cook. Reduce the heat to medium low, add the wine and stir until just evaporated.

Add the 3 cups of pumpkin puree and 1 cup of broth constantly stirring until all the liquid has been absorbed. Once the liquid has been absorbed, continue to add the broth, 1 cup at a time and constantly stir until liquid is absorbed. Repeat until the rice is creamy and al-dente. If you run out of broth before the rice is finished, use white wine or hot water in ¼-cup increments. The risotto should be thick and creamy in consistency. This takes about 25 minutes, remember to stir, stir, stir!

To serve, season to taste with salt and white pepper. Sprinkle with freshly grated Pecorino Romano or Parmigiano-Reggiano cheese and drizzle with olive oil or your favorite balsamic.

Buon Appetito!

6-8 large servings