Whilst you sip on a warm apple cider you are reminded that it’s that lovely time of the year again! The air is crisp, the leaves shine in bright hues of orange …The autumn has brought us pumpkin season!!  Pumpkins are very versatile and one can get really creative! My mind is running wild and I am really looking forward to experimenting with some recipes for thanksgiving dinner. To begin celebrating pumpkin season I have chosen a North Italian family dish! This treat is rich, filling and absolutely delicious served alone or as a side and will generously serve 2 or 4 costumed characters, respectively. It’s easy and quick!

What you’ll need:

200g pumpkins* or butternut squash, rindless and cleaned, 1/2 diced small and the other 1/2 boiled soft and drained
1 onion, finely chopped
3 garlic cloves finely chopped
300g arborio rice
100g maple cured English bacon, diced small
1 liter of homemade or high quality vegetable or chicken stock
125 ml dry white wine
1/3 cup olive oil
1 bay leaf
1 teaspoon cinnamon
1 tablespoon dry sage
45g grated parmesan
Parmesan flakes for presentation
25g butter or more to taste, cut into small pieces
16 Sage leafs
2 small pumpkins (if being served as a main), deseeded and cleaned for presentation

Once you’ve done all your prepping, sprinkle the boiled pumpkin or butternut squash with cinnamon and puree. 

Now begin heating the stock. Before it begins to boil, lower the heat and let it simmer.

In the meantime, sautee the pumpkin cubes about 2 minutes or till tender.

In a deep thick bottomed pot, heat the olive oil and then sautee the onions, garlic and dry sage for about 3 minutes. Mix in rice, stirring for 1 minute. Now add the wine and mix till absorbed, stirring often. 

During this time begin frying the bacon till brown and crispy, about 10-15 minutes on medium/low heat.

Begin adding the broth 1 ladle at a time, mixing often, till all absorbed. Repeat the process till all the stock is used. At this point, most of the stock** should be absorbed and the rice al dente. Now add the pumpkin puree, pumpkin cubes and crispy bacon. Cook on low heat for another 2-4 minutes. 

Heat 1 tablespoon of sunflower oil in a medium pan and fry the sage leaves till crispy usually no more than 60 seconds.

Add the butter and shredded parmesan. Season to taste with salt and freshly ground pepper. Let sit for a minute or two. Spoon into the carved pumpkins, decorate with a couple of parmesan flakes and then a couple of crispy sage leaves. Serve immediately!

Note:

For an even richer risotto, add fresh cream! For this recipe, I would suggest about 50 ml.
* The small decorative or halloween pumpkins are not good to use because they lack flavor . It’s best to choose a squat pumpkin or the long trumpet ones.
**The texture you are after is loose, creamy and al dente. If you’re head and tongue are suggesting the rice is done and you don’t need to use those last 2 ladles then listen to them!