Pumpkin risotto with chanterelles – it’s not just pumpkin porridge with rice! A real Italian recipe for risotto with mushrooms and pumpkin. More often, they cook rice with pumpkin and porcini mushrooms, but risotto with chanterelles is an exclusive chic, add fried crispy bacon, and a little white wine, and here it is – autumn in Italy!
A proven step-by-step No Talk recipe from Black Pepper Chef.
RECIPE & INSTRUCTIONS HERE
РУССКИЙ РЕЦЕПТ ЗДЕСЬ
Risotto with pumpkin and mushrooms
Ingredients (2 servings)
160 g Rice for risotto
150 g Chanterelles
200 g Pumpkin (already peeled)
1 Onion (~ 50 g)
750 ml vegetable broth
100 g Bacon
60 ml White wine
50 g butter
60 g Grated Parmesan
Salt
Black pepper
Olive oil
INSTRUCTIONS
Clean chanterelles, if necessary, wash under running water. Cut big mushrooms into several pieces. Remove the skin from the bacon, cut the bacon into strips. Chop the onion. Cut the pumpkin into small cubes.
Heat 2 tablespoons of olive oil in a large pan, add bacon. Fry the bacon until golden brown over medium heat, remove from the pan.
Add onion into the pan, fry until golden brown. Add chopped pumpkin, fry for 2-3 minutes over medium heat. Add vegetable stock, salt, and pepper. Stew for 10-15 minutes until the pumpkin is soft.
Heat 2-3 tablespoons of olive oil in a saucepan. Add rice, mix. Fry the rice over medium heat for 1-2 minutes until the rice becomes clear. Pour in white wine
Boil the rice for 1-2 minutes, salt.
Add pumpkin, stir well. Add one ladle of vegetable stock, evaporate it on a slow fire, and only then add the next ladle. Simmer the rice in this way for 18 minutes. Rice should remain slightly crunchy (in Italian, “AL DENTE”)
Remove the saucepan from the fire, add the fried bacon, parmesan, and 25 g butter in it, stir, set aside. Melt 25 g of butter in a pan, put mushrooms. Fry the chanterelles over medium heat for 3-4 minutes until cooked. Add salt and pepper. Add the mushrooms to the risotto, stir. Buon appetito !!!!
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