"This is such a beautifully textured dish - intensely creamy with a deep golden colour. The strength of the cheese makes a great foil to the sweetness of the pumpkin, and the topping of aromatic crisp sage leaves really does finish off the dish." Patricia Michelson This recipe is from Cheese by Patricia Michelson, £30 Jacqui Smal
- 800g pumpkin, chopped into small chunks
- Olive oil
- 1 lemon, zest finely grated
- 1 chilli, finely chopped
- 250g unsalted butter
- 2 large garlic cloves, finely chopped
- 2 shallots, finely chopped
- 450g Carnaroli rice
- 1.5 litres hot chicken stock or 1 bouillon cube
- 150ml dry white wine or vermouth
- 100g Gorgonzola Naturale or Gorgonzola Dolce, crumbled
- Half a bunch, fresh sage leaves
- Coarse sea salt
- Freshly ground black pepper
1. Roast chunks of pumpkin in the oven with a little oil, lemon zest and finely chopped chilli.
2 In a large heavy-based saucepan, melt half of the butter, then add the onions, stir and sauté for about 8 minutes until softened. Add the garlic, then pour in the rice. Mix with a wooden spoon for a few minutes until the rice is coated in the buttery onions.
3 Now start to add the hot stock, one ladleful at a time, stirring as you go. When the rice has absorbed the liquid, add another ladleful of stock; this will take around 8-10 minutes. (The rice will continue to cook in the heat of the pan.)
4 Stir in the remaining butter, then continue to cook for a few minutes, stirring, until the butter has melted into the rice. Taste the rice; it should now be tender with the centre of each grain still al dente. Add the wine.
5. Just before serving, stir in the roasted pumpkin and the crumbled Gorgonzola Naturale for a strong flavour or Gorgonzola Dolce for a creamier taste. Stir the cheese into the rice, gently heating it until melted.
6. Fry the sage leaves in a little olive oil until toasted and serve the risotto sprinkled with the crisp sage leaves. Add a final seasoning of salt and black pepper and it's ready.