Entree: Austria – Styria – Kürbiskernöl-Risotto (Creamy risotto finished with Styrian pumpkin seed oil and toasted pumpkin seeds)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Additional 2 min

Total 40 min

Ingredients

- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 small yellow onion, finely chopped, approx. 4 oz (115 g)
- 1 1/2 cups (300 g) Arborio or Carnaroli rice
- 1/2 cup (120 ml) dry white wine
- 6 cups (1.42 L) hot vegetable or chicken stock, kept simmering
- 1/2 cup (50 g) freshly grated Parmesan or Grana Padano
- 2 tbsp (30 ml) Styrian pumpkin seed oil (Kürbiskernöl), for finishing
- 1/4 cup (30 g) pumpkin seeds (Kürbiskerne), toasted
- 1 tsp (6 g) fine sea salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Optional: 1 tbsp (15 g) unsalted butter to finish extra silkiness

Instructions

1. Heat the olive oil and 2 tbsp (30 g) butter in a wide heavy-bottomed saucepan over medium heat. Add the chopped onion and cook until translucent and soft, about 5–7 minutes, without browning.
2. Add the rice and stir to coat grains in the fat, toasting gently for 1–2 minutes until edges look slightly translucent.
3. Pour in the white wine and cook, stirring, until it has mostly evaporated.
4. Add one ladle (about 1/2 cup/120 ml) of hot stock and stir until the rice has mostly absorbed the liquid. Continue adding stock one ladle at a time, stirring frequently, allowing the rice to absorb the liquid before adding more. This process takes about 18–22 minutes; the rice should be creamy and al dente.
5. When the rice is tender but still has a slight bite, remove from heat. Stir in the grated Parmesan, the optional 1 tbsp (15 g) butter for extra richness, and season with salt and pepper. Let rest for 1 minute.
6. Plate the risotto and drizzle each portion with about 1/2 tbsp (7–8 ml) Styrian pumpkin seed oil (reserve the rest for additional drizzling). Sprinkle toasted pumpkin seeds on top for crunch and serve immediately.