Creamy Pumpkin Saffron Risotto with Bacon
I know it seems unlikely that there is room for an upgrade in this quintessential Italian comfort food. But there is one simple vegetable that – when incorporated in it – results in the creamiest, most delicious, seasonal risotto: the pumpkin. You can use any winter squash to make this, but my favorite is butternut. If you keep homemade pumpkin puree lying in your freezer, you can make and enjoy this creamy pumpkin saffron risotto with bacon all-winter-long. But don’t worry, canned pumpkin puree works just as fine as the homemade version. In any form, this ingredient is the trick that gives this risotto new levels of creaminess. And as if this could not get any better, adding bacon, cuts through the richness and adds a necessary salty and smoky note. However, the complex, unmistakable taste of saffron – combined with the sunny egg-yolk yellow color – elevates the whole dish into something meditative.
INGREDIENTS
1, 5 L vegetable or chicken stock
1/3 cup diced bacon
1/2 finely diced yellow or white onion
1 garlic clove
2/3 cup Arborio or Carnaroli rice
1/3 cup white wine
1/2 cup pumpkin puree
1/4 cup grated parmesan
7-8 saffron threads
1 tbsp butter
1 thyme spring
Freshly ground black pepper
Salt
INSTRUCTIONS
Step 1
First, add the stock into a saucepan, bring it to a simmer over medium, add the saffron threads in it and keep it warm over medium low heat. Begin by adding the diced bacon to a pan and cook over medium heat, stirring occasionally, for 6-8 minutes until it’s golden and crispy. Then, remove the cooked bacon pieces carefully from the pan, leaving as much oil as possible behind.
Step 2
Add the diced onion into the bacon fat in the hot pan and sauté it over medium until softened, about 5 minutes. While the onion is almost done sautéing, add the garlic clove – grated – and a few cracks of freshly ground black pepper. Cook for about a minute to help the garlic and pepper release their aromas.
Step 3
After that, add the rice, stir to coat it with oil and allow it to toast for a minute. Now is the time to add the wine in the pan. Stir, until the rice has absorbed all the liquid and start adding the warm stock using a ladle. Add the stock one ladle at a time, stirring in between until the liquid is absorbed. Continue doing so for around 20-25 minutes, or until the risotto is ready.
Step 4
Near the end of cooking, about 5 minutes before the risotto is ready, stir in the pumpkin puree. Continue cooking, adding the stock as described, until the risotto is creamy yet al dente. Lastly, remove from the heat and stir in the butter and parmesan. Serve this creamy pumpkin saffron risotto with bacon and more grated parmesan on top. Sprinkle with freshly ground pepper and fresh thyme and enjoy while still warm!
Note
Notice how I did not mention any salt whatsoever, right? This is because both the bacon, the parmesan cheese and the stock are salty elements. If you prefer, though, you may salt the dish to your liking.
Creamy Pumpkin Saffron Risotto with Bacon
Ingredients
- 1,5 L vegetable or chicken stock
- 1/3 cup bacon diced
- 1/2 yellow or white onion finely diced
- 1 clove garlic
- 2/3 cup risotto rice Arborio or Carnaroli
- 1/3 cup white wine
- 1/2 cup pumpkin puree
- 1/4 cup parmesan grated
- 7-8 threads saffron
- 1 tbsp butter
- 1 spring thyme
- Freshly ground black pepper
- Salt to taste
Instructions
- Bring the stock to a simmer over medium,add the saffron threads in it and keep it warm over medium low. Add the diced bacon to a pan and cook over medium heat, for 6'-8' until it’s golden and crispy. Remove the cooked bacon pieces carefully from the pan, leaving the oil behind.
- Add the diced onion into the bacon fat in the hot pan and sauté it over medium until softened, about 5 minutes. While the onion is almost done, add the garlic and freshly ground black pepper. Cook for about 1' to help the garlic and pepper release their aromas.
- Add the rice, stir to coat with oil and allow it to toast for 1'. Now add the wine in the pan. Stir, until the rice has absorbed the wine and start adding the warm stock using a ladle, one at a time, stirring in between until the liquid is absorbed. Continue doing so until the risotto is ready.
- About 5 minutes before the risotto is ready, stir in the pumpkin puree. Continue cooking, until the risotto is creamy yet al dente. Remove from the heat and stir in the butter and parmesan. Serve it with bacon and more grated parmesan on top. Sprinkle with freshly ground pepper and fresh thyme and enjoy while still warm!
