This dish, says Alex Kumptner, came about out of necessity when a couple of friends brought their unknown partners to dinner. “I asked myself, what are they supposed to think of me if, as a chef, I don’t manage to bring something to the table that tastes special, without you thinking: what kind of weirdo is that,” he says. So he conjured up pumpkin and chili risotto with gratinated goat cheese. And the couples are still in a relationship today.
ingredients for 4 persons
approx. 250 g nutmeg1 onion1 red chili pepper150 g cold butter300 g risotto rice1 tbsp tomato paste200 ml white wineapprox. 1l hot chicken stocksalt pepper from the mill100 g Parmesan2 rolls of soft goat cheese (150 g each)
Peel the pumpkin and cut into small cubes. Peel the onion and cut into fine cubes. Halve the chili lengthways, deseed, wash and finely dice.
Heat 1 heaped tablespoon of butter in an ovenproof saucepan and sauté the onion with the pumpkin until translucent. Roast the rice and the tomato paste over a medium heat for about 2 minutes, then mix in the chile. Pour in the wine and let it boil down. For gratinating, preheat the oven to 200 degrees on the grill setting.
Pour in enough broth to cover the rice and simmer, stirring frequently. Pour in the broth again and simmer while stirring. Continue like this until the rice is al dente.
Sticking point: Don’t leave the risotto alone while cooking. This ensures that there is always enough liquid in the pot and the risotto does not stick or become soggy.
Season the risotto with salt and pepper. Add the remaining butter in small pieces and the parmesan and mix until creamy. Cut the goat’s cheese into slices about 1 cm thick, place on the risotto and gratinate in the oven for about 3 minutes until golden brown.
From September 21, SAT.1 will be showing the anniversary season of “The Taste” every Wednesday at 8:15 p.m. In addition to Alex Kumptner, there will also be Alexander Herrmann, Frank Rosin and the reigning winner Tim Raue.
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