Sinoira

Ingredients

• Ca. 1,2 kg butternut squash pumpkin
• 1 yellow onions
• 1 garlic clove
• 1 large shallot
• A bunch of sage, ca. 20 leaves
• 120g butter
• 100g Parmigiano cheese
• 500g risotto rice
• ca. 1L vegetable broth (salted)
• 20cl white wine
• Olive oil
• Salt and pepper

Equipment

• A pot for the broth, a pot with lid for cooking the risotto, a saucepan for preparing the sage butter, a sieve.

Preparation time

• 120min

Portions

• 5-6

Procedure

• Sage butter:
  • Heat up the butter in the saucepan at low temperature until melted then add a generous amount of sage leaves, i.e. ca. 10. Leave the sage leaves in the melted butter for ca. 30 minutes. Very important: the sage never has to sizzle; the goal is to extract its aroma into the butter.
  • Pour the melted butter into a container of choice, and let it cool down until solid.
• Pumpkin cream:
  • Turn on and heat the oven in static mode at 180°C.
  • In the meantime, halve longitudinally the pumpkin, remove the seeds, and place them on a tray with the inner surfaces facing upwards.
  • Peal and halve both the onion and the clove of garlic.
  • Season both inner surfaces of the pumpkin halves with a generous pinch of salt and pepper; place some sage leaves, the garlic and the onion halves in each of the concavity where the seeds were, and add a touch of olive oil on the top.
  • Place the tray with the pumpkin in the oven and bake for around 1h or until soft. Then remove and let it cool down.
  • When at room temperature, remove the onion and the garlic, and spoon out the pumpkin pulp. Blend the onion, the garlic and the spooned pumpkin pulp with some vegetable broth until creamy, yet not too fluid.
• Risotto:
  • Finely dice the shallot and brown it in a pot with some olive oil at medium-high heat.
  • Add the rice and toast it for a couple of minutes whilst stirring until the grains are glossy.
  • Deglaze the rice with the white wine. Then add sufficient broth to cover the risotto, put the lid on the pot and turn down the heat to medium-low.
  • Halfway through the rice cooking time add the ca. 2/3 of the pumpkin cream into the pot. Add additional vegetable broth if necessary. Stir, put the lid back on and continue cooking for the remaining cooking time of the rice.
  • Remove the pot from the heat, add the sage butter and the Parmigiano cheese, stir to englobe these ingredients into the rice, put the lid back on and let the pot rest for 5-10 min.
  • Serve the rice on flat plates.
  • N.B. Check the consistency of the risotto! It should turn out to be creamy and not chunky.