Ingredients:
- 320 g of rice
- 300 g of delica pumpkin
- 150 g of sausage
- 1 shallot
- Vegetable broth
- ½ glass of white wine
- Grated Parmigiano Reggiano
- Extra virgin olive oil
- A knob of butter
- Salt
- Black pepper
- ½ teaspoon of Habanero Chocolate n° 9
To prepare a delicious risotto with pumpkin and sausage, start by cutting the delica pumpkin in half and placing it on a baking tray. Bake it in a preheated oven at 200° for about 20-25 minutes, until it becomes tender. Once ready, remove it from the oven, scoop out the seeds and fibers, and use a spoon to take out the pulp.
Meanwhile, prepare a hot vegetable broth. In a saucepan, pour in a couple of tablespoons of extra virgin olive oil and sauté the chopped shallot until golden. Add the sausage, previously skinned and crumbled, and mix well, cooking it for a few minutes until it gains color.
At this point, add the rice to the pot with the sausage and toast it for a couple of minutes, stirring frequently. Deglaze with the white wine and, as soon as it has evaporated, incorporate the pumpkin pulp, mixing the ingredients well.
Start cooking the risotto by adding a ladle of hot vegetable broth and stirring occasionally. Continue to add broth as it is absorbed by the rice, until you reach the desired consistency.
When the risotto is al dente, remove it from the heat and stir in a knob of butter and a generous amount of grated Parmigiano Reggiano to make it creamy and rich. For a final touch, sprinkle with ½ teaspoon of Habanero Chocolate n° 9, which will give a spicy and enveloping flavor to your dish. Serve hot and enjoy this autumn-flavored risotto!
