Risotto with Hokkaido pumpkin, paprika baked pumpkin seeds, saffron, chili flakes, and deep fried sage leaves
What you need:
400 g risotto rice
1 l of vegetable broth
50 g of butter
100 g of Parmesan cheese
1 clove garlic
4 dl white wine
salt and pepper
Cut the pumpkin into 1x1 cm dices
Keep the pumpkin seeds.
Clean the seeds in cold water
Mix the seeds with olive oil, paprika, salt and pepper
Place the seeds on a sheet of baking paper
Bake for 45 min at 180 degrees
In a small pan, heat up some neutral oil to max. 180 degrees ( i.e. sunflower oil)
Deep fry the sage leaves for 5 sec.
Place the leaves on kitchen paper and set aside
Heat up a large wok pan or skillet to medium temp.
Saute finely chopped onion and garlic in some olive oil
Add the risotto rice
Add white wine after 2 min.
Let the white wine soak into the rice for 4 min.
Add the pumpkin dices
Add 1 tsp. chili flakes and a little saffron
Add little after little the broth under careful stirring
Keep that going until the rice still has a bit of bite. (approx. 20 min.)
Take away the wok pan from heat
Add butter and parmesan cheese and stir carefully
Season with salt and pepper
Serve the risotto on large warm plates with a topping of baked seeds, slices of Parmesan cheese and the sage leaves.