Pumpkin Risotto alla Alessi

If you’ve been following along with my journey, you probably already know that I’ve been the resident recipe developer for Alessi Foods this year.

Alessi is a Tampa-based Italian food product company that’s been in business for over 70 years. The brand’s history runs deep, woven together by generations of family members who were dedicated to delivering an authentic Italian experience to kitchens throughout the country.

Working with them has served as a fun way to combine my love for cooking with food photography and writing recipes, while supporting a brand that echoes my own family traditions. What makes our partnership even sweeter is being able to introduce you to new food products designed to save time in the kitchen without compromising on taste.

This recipe is definitely one to bookmark for the holidays, celebrating pumpkin, warm fall spices and the coziest bite you’ll take this season.

Ingredients

• 5 cups chicken stock

• 2 tablespoons unsalted butter

• 2 tablespoons Alessi Extra Virgin Olive Oil

• 1 shallot, finely minced

• 2 garlic cloves, minced

• 2 1/2 teaspoons Alessi Sea Salt

• 1/2 teaspoon Alessi Whole Black Peppercorns

• 1/2 teaspoon ground nutmeg

• 1 tablespoon sage, minced

• 1 cup dry white wine

• 1 1/2 cups Alessi Arborio Rice

• 15 ounces (1 can) pumpkin purée

• 1/2 cup Grana Padano cheese, grated

• toasted pumpkin seed oil, drizzle for garnish

• shaved Pecorino Romano, for garnish

• fried sage leaves, for garnish (optional)

Instructions:

1. Heat chicken stock in a large pot. Season with a pinch of salt.

2. In a heavy-bottomed large pot, melt 2 tablespoons of butter and olive oil. Stir in shallot, garlic, salt, black pepper, nutmeg and sage. Cook until shallots are translucent, about 3-5 minutes.

3. Pour in white wine and stir in the Arborio rice.  Cook for another 2-3 minutes, stirring frequently until rice becomes slightly translucent and most of liquid has evaporated. 

4. Begin adding hot stock to rice, one ladle at a time, stirring constantly as liquid absorbs. Continue adding liquid as it evaporates, repeating process until creamy and cooked al dente, about 18 minutes.

5. When ready, stir in pumpkin puree, and grated Grana Padano cheese. 

6. Cook for an additional 2-3 minutes, until all ingredients are heated through. Taste and season with salt and pepper, as desired. 

7. Spoon into serving bowls and garnish with toasted pumpkin seed oil, shaved Pecorino Romano, and fried sage leaves.