The act of creating art is based on rules, but nevertheless art find always a new way to break them…
Pumpkin risotto (recipe for 4 persons)
- 700ml Vegetable stock
- 1 Onion (finely chopped)
- 1 Clove garlic (finely chopped)
- 300g Pumpkin (cut into small cubes)
- 300g Risotto rice (Arborio)
- 1 glass of white wine (dry)
- Sea salt
- 35g Butter
- 70g Fresh Parmesan
- Olive oil
- 50g Feta
- 100g Fresh cream
- Sage leaves
Heat the vegetable stock in a pan. Put the olive oil in another pan, add the onion, the garlic and the pumpkin and cook on low heat for about 15 minutes. When the vegetables are softened, add the rice and turn up the heat. Do not stop stirring, because rice sticks fast to the bottom of the pan. After one minute, the rice will become slightly translucent. Deglaze with the glass of wine and keep stirring.
Once, the rice has absorbed the wine, add a first ladle of the vegetable stock and a pinch of salt. Wait until the liquid is absorbed before adding a new ladle. Keep adding ladles of the vegetable stock, stirring the rice constantly. After about 15 to 20 minutes taste the rice to see if it is cooked. Otherwise, continue to add some broth until the rice is tender but still slightly crunchy. Don’t forget to season the risotto.
Remove pan from the heat and add the butter and the Parmesan. Stir again and put a lid on the pan. Let stand for 2 minutes. Meanwhile prepare the sage-feta foam. For this, add the cream, the sage and feta cheese in a small saucepan, heat and let infuse for a moment.
Serve the risotto, still hot, in a dish. Remove the sage leaves and mix the cream with a mixer. Take the foam and pour a good spoon on the risotto. You can decorate your dish with some fried sage leaves.