This dish just sings of autumn. I love the textures of crisp salami, creamy tender rice and the crunch of hazelnuts.
Serves: 4
INGREDIENTS
1-kilogram pumpkin, peeled, deseeded and chopped into 2cm pieces
extra virgin olive oil for cooking
sea salt and ground pepper
40 grams very thinly sliced chorizo salami
50 grams hazelnuts or walnuts, roasted and roughly chopped
RISOTTO
2 tablespoons extra virgin olive oil
20 grams butter
1 large brown onion, finely chopped
40 grams chorizo salami, finely chopped
3 cloves garlic, crushed
2 teaspoons finely chopped thyme
1 teaspoon sweet smoked paprika
250 grams risotto rice, eg arborio or carnaroli
¾ cup white wine
4–5 cups chicken stock, hot
½ cup freshly grated parmesan plus extra for serving
2 tablespoons mascarpone
METHOD
Preheat the oven to 190°C fan bake.
Put the pumpkin on a baking tray, toss with oil and season well with salt and pepper. Roast for about 25 minutes or until tender but still holding its shape.
Heat a little oil in a frying pan and cook the salami for a couple of minutes until crisp and a little frizzled around the edges. Drain on kitchen towels and set aside.
RISOTTO: Heat the oil and butter in a large pot, add the onion, salami, garlic, thyme and paprika and season well. Cover and cook over a medium-low heat, stirring occasionally, until the onion is soft but not coloured. Stir in the rice then add the wine and let it bubble up and cook until most of the liquid has been absorbed.
Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity.
When the risotto is tender to the bite and has a creamy consistency (about 20 minutes), stir in the parmesan, mascarpone, and half of the pumpkin.
TO SERVE: Transfer the risotto to a warm, shallow serving dish and top with remaining pumpkin, crispy salami, hazelnuts and a grating of parmesan.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.