Pumpkin and Idiazabal Risotto: A Unique Autumnal Touch

Welcome to a new autumnal recipe! Today I bring you a Pumpkin and Idiazábal Risotto, perfect for welcoming the start of the cold weather or celebrating special occasions like Halloween, Day of the Dead, and La Castañada, among others. The Idiazábal cheese provides a smoky note that reminds us of fireplaces being lit, while the ginger gives us a citrusy and balsamic touch that combines perfectly with the sweetness of the pumpkin and the leek. The crunch of the hazelnuts and a pinch of licorice provide the perfect contrast in every bite.

As always, I propose a simple and quick recipe, but it is important to keep in mind some basic tips to achieve a perfect risotto:

Vegetable Broth:

Preparing your own broth is very simple and allows you to make use of the vegetables you have in the fridge. In addition, you avoid the rice becoming too salty, a common problem with prepared broths that already contain salt.

Broth Temperature:

Make sure to add the broth very hot, almost boiling, to the rice.

Type of Rice:

Use risotto rice such as carnaroli or arborio. Avoid long-grain rice like basmati; they are not suitable for this recipe.

Plating:

Place the desired amount of risotto in a deep plate or a serving dish.
Distribute a few pieces of toasted hazelnut on top to add a crunchy touch.
Sprinkle a little licorice powder or grated licorice over the risotto; this will provide an interesting contrast.
Grate a little mandarin peel over the dish to give it a citrusy and refreshing touch.
Chop a little fresh rosemary and scatter it over the risotto to add an herbaceous note.
Garnish with a few fresh sage leaves for an elegant final touch and a bit more herbaceous aroma.
If you wish, you can add a drizzle of extra virgin olive oil over the risotto for a shiny final touch and extra flavor.

Enjoy your meal!

Pumpkin and Idiazábal Risotto: A Unique Autumnal Touch

A perfect dish to welcome the start of cold weather or to celebrate special occasions such as Halloween, Day of the Dead, Oktoberfest, the Chestnut Festival, among others.

• Dish
  First course
• Cuisine
  Italian
• Preparation time
  90 minutes
• Cooking time
  30 minutes
• Servings
  2 people
• Calories
  900 kcal
• Author
  Mia Villar Raurich
• Tags
  pumpkin, idiazábal, risotto

Ingredients

For the broth

• 1 Carrot
• 1/2 Leek the tougher part
• 1 Celery stalk
• 1 Bay leaf
• 25 g Butter
• Olive oil
• 1200 ml Water

For the risotto

• 160 g Carnaroli or Arborio rice
• 250 g Pumpkin
• 1/2 Leek the tenderest part
• 40 g Idiazábal cheese you can substitute with any smoked cured sheep’s milk cheese or blend
• 1 Small piece of ginger
• 4 Sage leaves
• 1 Rosemary sprig
• 12 Toasted hazelnuts
• 1 Small piece of sugar-free licorice or licorice powder
• 1 Mandarin
• 75 g Butter of which 25 g are kept in the fridge until the mantecatura of the rice
• 1 Splash of dry white wine
• Virgin olive oil
• Black pepper
• Salt

Instructions

For the broth

1. Wash and peel the carrot, leek, and celery.
2. Cut into medium pieces.
3. Heat the oil and 25 g of butter in a small pot or similar.
4. Brown the vegetables.
5. Add a tiny pinch of salt, very little.
6. Add the water, preferably ice-cold.
7. Add a bay leaf.
8. Lower the heat almost to the minimum so it simmers slowly.
9. Let it simmer for one to one and a half hours.
10. Strain the broth and set aside.

For the risotto

1. Wash and peel the leek, the piece of ginger, and the pumpkin.
2. Cut the leek very thinly.
3. Slice the ginger.
4. Cut the pumpkin into small cubes.
5. Heat half of the butter and a splash of olive oil in a saucepan.
6. Add the ginger and leek and poach slowly.
7. Add broth or water if it runs out of liquid.
8. Add the pumpkin, sage, and rosemary.
9. Likewise, if it runs out of liquid, moisten with a little bit of water.
10. Season with salt and pepper to taste.
11. Turn off the heat and set aside when it is almost done, as it will cook a bit more with the rice. Remove the sage, rosemary, and ginger.
12. Grate the cheese.
13. Start heating the broth we have already made.
14. In another saucepan, add 25 g of butter and a splash of oil.
15. Add the rice until it has absorbed the oil and butter, always watching that it does not burn.
16. Deglaze with the white wine.
17. Once it no longer smells of alcohol, add the pumpkin.
18. Mix and start adding the broth.
19. Keep adding broth as the rice absorbs it, until it is at the desired point.
20. Check the salt level and also add a little black pepper.
21. Cream the risotto, off the heat, with the 25 grams of butter we had in the freezer and the Idiazábal cheese.

Notes

PLATING:

Place the desired amount of risotto in a deep plate or serving dish.
Distribute a few pieces of toasted hazelnut on top to add a crunchy touch.
Sprinkle a little licorice powder or grated licorice over the risotto; this will provide an interesting contrast.
Grate a little mandarin peel over the dish for a citrusy and refreshing touch.
Chop some fresh rosemary and scatter it over the risotto to add an herbaceous note.
Garnish with a few fresh sage leaves for an elegant final touch and a bit more herbal aroma.
If you wish, you can add a drizzle of extra virgin olive oil over the risotto for a shiny final touch and extra flavor.

Video