First attempt at pumpkin risotto with some fried sage leafs. Made a vegetable stock last week and made a roasted pumpkin purree last week. Came out ok but i have never had this before so im not sure how this should taste. Tought it would have a more pumpkin flavor but it was subltle
by Mikehd48
5 Comments
Maybe you will be better off either using frozen pumpkin or waiting for it to be in season. Fantastic plating!
Love your plate! It’s so particular!
If you want more pumpkin flavor, get it in multiple ways, starting with the broth using your trimmings. You can make a pumpkin velouté and use this step to replace the addition of butter in the risotto.
Perfect opportunity to use some wild mushrooms here too.
It looks like the texture of your risotto came out perfectly, but the “sauce” is a bit watery, which might be contributing a bit to your disappointment over the flavor. You need a “dry” puree, not a “wet” on to make the flavor pop.
Pumpkin if finnicky, especially if you really want a strong flavor. Other options (along with everything u/PinguinusImperialis ) said is to roast the pumpkin with the skin on before pureeing and then the seared/browned skins are added to your stock and blended in. Additionally, a bit more salt than you think you need helps bring out the flavor as does a dash of nutmeg (I swear this is traditional, nutmeg is actually used a ton in N. Italian cooking).
And then there’s the cheat (no seriously) canned pumpkin puree.
Good work on the puree technique. That’s a great way of doing veg risotto.
This is better and more cohesive than your tagliatelle dish.
We have these plates at work. This looks very smart.