Pumpkin Salted Egg Risotto topped with Crispy Chinese Sausage

This is another Chinese-Italian inspiration. These 2 cuisines seem to complement each other very well. The creamy risotto, the sweet pumpkin, the salty egg and the sweet salty crunch of the chinese sausage culminates in a medley of tastes and textures.

Ingredients (serves 4)

  • 1 cup of Rissotto
  • 1/4 of a large or 1/2 of a medium pumpkin (any type would do, even butternut squash)
  • 1 litre of chicken stock (Campbell works best for me)
  • 3 cloves of garlic
  • 1 knob of ginger (optional)
  • 1 whole cooked salted egg
  • 1/4 Chinese sausage

Making it Happen! (Pumpkin Puree)

  1. Remove the skin from the pumpkin, cut into small segments (just more or less uniform will do) and place into a large pot
  2. Remove the skin from the garlic and add the whole cloves to the pot
  3. Add 1/3 cup of water and a pinch of salt to the pot
  4. Remove the shell of the salted egg, add the whole yolk and 2/3 of the white, using your hand to break it into small pieces
  5. Cover the pot and leave for 20 minutes or until the pumpkin is very soft
  6. Using a hand held or normal blender, blend the pumpkin until its a fine mixture, set the puree aside in a bowl but keep the pot aside as well, unwashed

Making  it Happen! (Crispy Sausage Bits)

  1. Into a small pot, bring a cup of water to boil over high heat before adding the sausage
  2. After about 2-3 minutes, the skin will loosen, remove and place in room temperature water
  3. Using a small knife, run it lengthwise, remove the skin, dice the sausage and set aside
  4. Into a small pot, add a 3 cm depth of oil (any vegetable oil) and place over medium heat
  5. When a wooden chopstick bubbles furiously when placed, the oil is hot enough
  6. Add the diced sausage, fry for about 30 seconds, drain over paper towel and set aside
  7. The sausage burns very easily so keep a close eye on it

Making  it Happen! (Rissotto)

  1. Put the chicken stock into the pot where the puree was prepared, add 1/2 cup water, the ginger and a generous amount of freshly ground black pepper
  2. Over a medium heat, bring to a boil and turn down the heat
  3. In a deep dish pan, over medium heat, add 3 tablespoons of olive oil
  4. When the oil starts to smoke, add the rice and stir fry it for about 1 minute
  5. Add a ladle of the pumpkin puree, mix well with the rice and fry for about 1 minute
  6. Add a ladle of the boiling stock and mix well
  7. Rissotto needs attention, so you have to stand there, keep stirring frequently and adding the puree and stock a ladle at a time when the rice starts to dry
  8. If you start to run out of stock, boil up some water in an electric kettle and add the water instead
  9. After about 15 to 20 minutes the rissotto would be cooked beautifully (there is some judgement call here. If you like it more al dente, stop the cooking process once you feel the rice is soft enough)
  10. Taste and adjust accordingly
  11. Sprinkle the crispy bits on top before serving
  12. Done!

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