Risotto con la Zucca Mantovana
A comforting Mantuan risotto made with sweet, dense violina pumpkin, stirred until velvety with butter and Grana Padano.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Wide heavy-bottomed saucepan
- •Medium saucepan for stock
- •Ladle
- •Wooden spoon
- •Fine grater
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 18 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 11 g
- calories
- 480 kcal
Instructions
- 1
Heat the vegetable stock in a medium saucepan and keep it at a steady simmer.
- 2
Melt half the butter with the olive oil in a wide saucepan over low heat.
- 3
Add the finely chopped shallot and cook until completely soft and translucent without colouring.
- 4
Add the diced pumpkin with a pinch of salt and cook for eight minutes until slightly tender.
- 5
Tip in the rice and toast for two minutes until the grains sound like gravel and turn glossy.
- 6
Pour in the white wine and stir until the alcohol vapour dissipates and liquid evaporates.
- 7
Add one ladle of boiling stock, stirring constantly until the liquid is almost fully absorbed.
- 8
Continue adding stock gradually for sixteen minutes until the rice is tender with a slight bite.
- 9
Crush half the softening pumpkin against the side of the pan to create a rich orange cream.
- 10
Remove the pan from the heat and let it rest undisturbed for one minute.
- 11
Vigorously beat in the cold butter cubes, grated Grana Padano, and a tiny grating of nutmeg.
- 12
Divide immediately between warm flat plates, tapping the base of the plates so the risotto flows.
Chef's tips
Zucca violina has dense, firm flesh with low water content, which prevents the risotto from becoming watery. Always use cold butter straight from the fridge for the mantecatura off the heat, as the emulsion creates the signature creamy texture without cream.
Ingredient substitutions
- zucca violina → dense butternut squash or Crown Prince pumpkin
- Grana Padano PDO → Parmigiano Reggiano PDO
Storage
Store leftovers in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a non-stick pan with a splash of hot water, or press flat and pan-fry in butter as risotto al salto.
Common mistakes to avoid
- •Using watery carving pumpkin which dilutes the flavour and ruins the velvety consistency
- •Pouring in cold stock which lowers the cooking temperature and makes the starch gummy
- •Skipping the vigorous beating step off the heat, resulting in a separated sauce rather than a smooth emulsion
Serving suggestions
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