What if the filling of traditional pumpkin ravioli became a risotto? This is the idea behind my Risotto with Pumpkin Ravioli Filling, a recipe that brings the flavours of Mantuan culinary tradition to the table in a creative new way. Pumpkin, amaretti biscuits and mostarda are the stars of this dish – the very same ingredients found in the famous tortelli filling, here transformed into a creamy, comforting risotto.

To complete the dish, I added a few contrasting flavours and textures: crispy speck, with its savoury taste and smoky aroma, and a Parmigiano Reggiano cheese crisp enhanced with a pinch of porcini mushroom powder, adding a delightful woodland note. The result is a risotto that plays with sweet and savoury flavours, as well as soft and crunchy textures, while preserving the identity of a great Italian classic in an entirely new form.

Risotto with Pumpkin Ravioli Filling

carbohydrates per 100 g

Ingredients for 4 servings

• 1.5 litres vegetable or meat stock
• 320 g Carnaroli rice
• 250 g oven-roasted pumpkin
• 100 g white wine
• 60 g Parmigiano Reggiano, grated + 4 tablespoons for the crisps
• 40 g very cold butter
• 30 g onion
• 30 g sliced speck*
• 30 g apple and pear mostarda*
• 1 teaspoon of powdered Porcini mushroom
• extra virgin olive oil

Method

1. First, prepare the toppings for the risotto. Mix 4 tablespoons of grated Parmigiano Reggiano with 1 teaspoon of powder made by blending dried porcini mushrooms. Shape the mixture into 4 discs on a sheet of baking paper placed on an oven tray. Bake in a preheated fan oven at 200°C (400°F) for 6 minutes. Remove from the oven and leave to cool until crisp.
2. Cut the speck into thin strips and cook in a non-stick frying pan, without adding any oil or other ingredients, until crispy. Set aside.
3. Blend the previously roasted pumpkin until smooth and creamy.
4. Now prepare the risotto. Finely chop the onion and sauté it in a saucepan with a drizzle of extra virgin olive oil. Add the rice and toast it until the grains are hot and slightly translucent.
5. Pour in the white wine and let it evaporate. Then gradually add the hot stock. Stir in the pumpkin purée straight away and cook the rice until al dente, adding more stock as needed.
6. Remove the saucepan from the heat to cream the risotto. Add the very cold butter (ideally straight from the freezer) and the grated Parmigiano Reggiano. Stir vigorously to release the rice’s starch and create a beautifully creamy consistency. After creaming the risotto for 3–4 minutes, cover the pan with a clean kitchen towel and let it rest for 1 minute before serving.
7. Divide the risotto between individual serving plates and finish with small pieces of mostarda, crispy speck and a Parmigiano Reggiano crisp.