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Pumpkin and sausage risotto


It was a weekend of serenity and slowness. I started on Saturday morning cooking risotto with pumpkin and sausage which I prepared in complete tranquility, pursuing the goal of relaxing, dedicating time to myself and cooking.
The pumpkin it is definitely not among my favorite vegetables, I don't like the “grainy” consistency it takes on once cooked, but I love its sweet and delicate flavor which makes it super versatile. I overcame this very personal inconvenience by reducing it to a puree, in this way I can include it in my dishes and enjoy it in all its goodness.

Risotto is a comfort food absolutely autumnal and that with pumpkin it is a great classic. The tasty variant sees the sausage as a “supporting actress”, the good and slightly fatty one.
On Friday evening, while we were going out for dinner, I made the husband stop at the butcher in Roncofreddo, the one who sells me his home-made frankfurters and who prepares the cooked ham according to his recipe (which is divine!). I asked him a little about sausage mixture to make the risotto and what I came home with was the mixture for the sausages that we prepared at my grandparents' house when we processed the pork in January. Fragrant, intense and fat. Yes, fat because real sausage is fat and sometimes I forget about it, as I am used to the one found in the supermarket which always has the same flavour, a little neutral.

When I say that I intended to cook calmly, with the aim of eating well, I wasn't joking. To close the circle of good and professional ingredients I used the Carnaroli variety rice best ever tried. This is the one produced in San Massimo reserve, which cooked perfectly (and those who love photographing their dishes know how quick the transition is from a good and creamy risotto to a compact and sticky risotto). And this was my Saturday morning, between cooking, chatting with friends on the phone and taking shots just before going to the table. On Sunday I continued cooking but it will be an opportunity to tell you about another recipe…

Pumpkin and sausage risotto

160 g of Carnaroli rice
200 g of pumpkin, excluding waste
100 g of fresh sausage
700 ml of vegetable broth
1 tablespoon finely chopped onion
Grated Parmigiano Reggiano to taste
extra virgin olive oil

(For 2 people)
Cut the pumpkin into cubes, place it on a baking tray lined with baking paper and season with salt, pepper and oil. Bake at 200°C for approximately 20-25 minutes.
Using an immersion blender, blend the pumpkin, adding a ladle of broth, keep the resulting cream aside and start preparing the risotto.
Crumble the sausage in a pan and cook for a few minutes to degrease it. Transfer to a plate and set aside.
In a saucepan, fry the onion in the oil, when it is soft and transparent, toast the rice and add the broth little at a time, stirring. Halfway through cooking, add the pumpkin cream and sausage and continue cooking.
When the risotto is ready, add the last ladle of broth and turn off the heat. Stirring, add the Parmesan and let it rest covered for a couple of minutes before serving.
Decorate with grated black pepper and a little Parmesan.

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