Cut the pumpkin into cubes of about 1 cm. Peel and finely chop the onion, then sweat it gently in a saucepan with 3 tablespoons of vegetable broth and a grating of fresh nutmeg.
Add the pumpkin cubes and cook for 2–3 minutes to let the flavors blend, stirring frequently.
Add the rice, toast it for a minute, and deglaze with the white wine. Season with salt and pepper.
Add the remaining hot broth, two ladles at a time, allowing the liquid to absorb before adding more. Cook over medium heat for about 15 minutes, then remove from the heat. Stir in the grated cheese thoroughly using a wooden spoon.
Melt the butter in a small skillet, add the washed and dried sage leaves, and fry gently for a few moments until fragrant. Pour the sage-infused butter over the rice, stir well, and serve hot.
Chicken Liver Risotto
Ingredients
400 g Arborio rice
80 g chicken livers
1/2 onion
Extra virgin olive oil
1/2 glass dry white wine
1 liter vegetable broth
50 g grated Pecorino Romano cheese
20 g butter
Salt, to taste
Black pepper, to taste
Instructions
Finely chop the onion and sauté it gently in a saucepan with olive oil until soft and translucent. Add the rice and toast for 1 minute over high heat, stirring vigorously.
Deglaze with the white wine and let the alcohol evaporate. Continue cooking the risotto for about 10 minutes, gradually adding hot broth as needed to maintain a creamy consistency.
Meanwhile, clean the chicken livers thoroughly by trimming away any residual fat or bile. Coarsely chop them and brown them in a skillet with 20 g of butter for about 5 minutes until crispy.
Add the browned chicken livers to the risotto and continue cooking for another 5–6 minutes, continuing to add hot broth as needed. Season with salt and pepper to taste.
Remove from the heat, add the grated Pecorino Romano cheese, and beat vigorously (mantecare) to combine and create a creamy texture. Serve immediately.
Leek and Shrimp Risotto
Ingredients
1 cup brown rice
1 large leek (approx. 200 g)
10 shrimp (approx. 250 g)
1 liter vegetable broth
1 tablespoon brandy or cognac
1 clove garlic
1/2 lemon (zest and juice)
Extra virgin olive oil, as needed
Fresh parsley, finely chopped, to taste
Salt and black pepper, to taste
Instructions
Keep the vegetable broth hot in a saucepan over low heat throughout the cooking process. Wash the leek thoroughly, slice it in half lengthwise, and cut it into thin strips.
Heat a drizzle of olive oil in a wide pan and sauté the leeks for a few minutes until softened. Add the brown rice and toast briefly. Pour in a ladle of hot vegetable broth. Stir occasionally, adding another ladle once the previous one has been absorbed; continue this process for about 20 minutes until the rice is just al dente.
Meanwhile, peel and devein the shrimp, leaving the tail ends intact for presentation if desired. In a separate skillet, heat a little olive oil with the garlic clove and sear the shrimp. Deglaze with a tablespoon of brandy or cognac. Once the alcohol has evaporated and the rice has about 10 minutes left to cook, transfer the shrimp into the risotto pan.
Once the rice is fully cooked, remove the pan from the heat. Finely grate the zest and squeeze the juice of half a lemon into the risotto (taking care not to drop any seeds), stirring well. Season with salt and pepper to taste.
Plate the risotto, ensuring each portion receives an equal share of shrimp, and finish with a sprinkle of freshly chopped parsley.
