Pumpkin Risotto with Parmesan Cream

Risotto is an Italian dish that combines simplicity with refinement, and to truly understand this dish, we must familiarize ourselves with the basic ingredient: rice. Rice is the most widely consumed cereal in the world, with the largest producers being India and China. It belongs to the group of alkalizing cereals, which is why it should play a significant role in our diet. Dr. Emil Radușescu emphasizes the importance of alkalizing foods, which make up 75% of our diet.

Rice was introduced to Italy by Arab invaders, who developed a special way of preparing it. Although it is consumed throughout the country, its popularity is more pronounced in the north, especially in the Po River valley, where the fertile soil has allowed the cultivation of various varieties. For risotto, the most appreciated varieties are Arborio and Carnaroli, characterized by their ability not to break during cooking and their capacity to absorb liquids, making them ideal for the creamy dish.

Preparing risotto involves a specific technique. The rice is initially sautéed in oil or clarified butter, then deglazed with white wine, followed by the gradual addition of hot broth. This method is essential for achieving the creamy texture, which is the hallmark of a successful risotto. It is said that risotto was first cooked in Milan in 1535, bearing similarities to Spanish paella.

To add a touch of flavor, we can sauté diced pumpkin in two tablespoons of olive oil, along with sage and rosemary leaves. Once the pumpkin begins to soften, a glass of water is added, and cooking continues at medium temperature. Separately, we sauté the rice with finely chopped onion, adding three tablespoons of olive oil. We deglaze the mixture with white wine and add half of the previously cooked pumpkin.

We cook the rice, stirring frequently, adding a tablespoon of broth each time the rice has completely absorbed the liquid. The total cooking time for Arborio or Carnaroli rice is about 17 minutes, and halfway through this time, we incorporate the remaining pumpkin. We season with salt, pepper, and a pinch of nutmeg, continuing to cook until the rice becomes creamy but remains 'al dente'.

To finish the dish, we prepare the parmesan cream by mixing milk with flour and parmesan cheese, bringing the mixture to a boil, then adding cream and letting it cook for another 1-2 minutes. Once the risotto is ready, we plate the rice and garnish with the parmesan cream, giving it an elegant look and exceptional taste. This dish is not just a simple meal, but a culinary experience that combines Italian tradition with modern flavors.