A creamy, fragrant autumn first course, perfect for October
Sweet roasted pumpkin, aromatic sage, and a melty finish with Nobili Smoked Provola: a comforting, enveloping risotto full of character. Perfect for the first cool evenings, when the craving for warm, fragrant dishes returns.
Ingredients (4 servings)
- 320 g of Carnaroli or Vialone Nano rice
- 400 g of pumpkin (delica or butternut, already cleaned)
- 150–180 g of Nobili Smoked Provola, cut into small cubes
- 1 shallot
- About 1 liter of hot vegetable broth
- ½ glass of dry white wine
- 30 g of butter + 1 tablespoon of extra virgin olive oil
- 8–10 sage leaves
- 30 g toasted hazelnuts (optional), roughly chopped
- Salt and black pepper to taste.
Step by step preparation
- Roast the pumpkin
Cut the pumpkin into 1.5 cm cubes, season with a drizzle of oil, salt, and pepper. Bake at 200°C (392°F) for 18–20 minutes until soft and slightly caramelized. Set aside. - Toast the rice
In a saucepan, melt 20g butter with 1 tablespoon oil; sauté the chopped shallot for 1–2 minutes without browning. Add the rice and toast for 2 minutes, until the grains are glossy. Deglaze with the white wine and let it evaporate. - Bring to a boil.
Add the hot broth a little at a time, stirring and adding liquid as it is absorbed. After 10 minutes, stir in the roasted pumpkin, mashing some of it with a ladle to make the risotto creamier. Season with salt. - Crispy Sage
In a small pan, melt the remaining 10g of butter and fry the sage leaves for 30–40 seconds until crispy. Remove from the heat and keep warm. - Smoked Cream
Off the heat, when the rice is al dente and cooked through, stir in the diced Nobili Smoked Provola and the remaining butter. Stir vigorously until melted. Add black pepper to taste. - Finish
Plate, garnish with crispy sage and, if you like, a sprinkle of toasted hazelnuts for a crunchy contrast.
Conclusion
Creamy, fragrant, and lightly smoky: this risotto celebrates the flavors of October with simplicity and style. Nobili Smoked Provola cheese perfectly balances the sweetness of pumpkin and the aroma of sage.