Halloween is probably the most popular “imported” holiday in Italy. In the past years, we have seen it become more and more popular and kids love it, so I wanted to make something special to celebrate.
Luckily for us, Pumpkins are pretty easy to find in this season and I found some incredibly pretty (and tasty!) ones for this recipe!
Let’s see how I made the “Scary” Halloween Risotto!
Ingredients For 5 people:
First of all clean the pumpkin, removing all seeds and taking out the pulp. If you want to serve your risotto directly in the pumpkin, like I did, follow these steps to empty it:
Pick a medium-sized Pumpkin of about 20-30 cm in diameter.
Draw a circle along the edges cutting a round piece on the top that will act as a lid.
Extract seeds and filaments and then scoop out the pulp with a spoon, until you get a light hollow pumpkin.
I love this method, even if it takes a bit longer because it allows me to enjoy every part of the pumpkin: even the peel has its function!
Back to the stove:
Chop the onion and cook it in the EVO oil for 1 minute, until it becomes transparent.
Add the diced pumpkin pulp at high heat and let the pumpkin flavor for 1 minute.
Lower the heat, cover with a lid and let the pumpkin pulp simmer (adding hot water) for about 10/15 minutes.
This is the time necessary for it to be reduced to a creamy consistency, if you find some bigger pieces you should be able to easily crush them with a spoon. Add salt and pepper.
Have the vegetable broth ready and simmering. The best broth is homemade but you can also use 1 vegetable knorr stock cube or add 2 Cuore di Brodo to boiling water for a quick solution.
In a large pan, add 2 tablespoons of Olive Oil and the rice, toast it over high heat for 1 minute, stirring constantly (the rice must not stick).
Lower the heat a little under the rice and start adding the vegetable broth, one ladle at a time: let the risotto cook at a low temperature for about 1 minute and incorporate the hot pumpkin pulp and continue cooking adding the vegetable broth.
When the rice is ready, turn off the heat and add the speck cut into strips, the butter and a sprinkling of Parmesan cheese to whisk.
The risotto is ready!
Pour it into the empty pumpkin and decorate it with pieces of sweet gorgonzola for a more monstrous look and a stronger flavor! :)
My tip: I also created some tasty cobwebs by melting some grated Parmesan cheese in a pan and letting it cool in different shapes. Scary and delicious!
What you need to make the perfect Risotto:
Validate your login