Friday, October 12, 2012

Pumpkin risotto

A classic from Northern Italy: risotto di zucca (that is, pumpkin)...with some minor change caused by my fridge...



Ingredients (serves 2):
50 - 75 cl vegetable brooth
1/2 shallot
250-300 g pumpkin
1/4 glass red wine (I'll tell you why later)
rice for 2 (4 good handfuls)
Parmesan and butter as needed
Extra virgin olive oil, salt and pepper

Directions:
How to cook the pumpkin?
Peel it and cut it into dices (they don't need to be too small). Cook it by steaming it in the pressure cooker, i.e., put it into the basket with a "fingerful" of water (how much is that? say 1.5 cm) for 10 minutes. Once ready, put the pumkin in a tall beaker and blend it to a cream with the immersion blender.

Now yes, the risotto! First of all, warm up the broth or make it with half a dice of vegetable broth. If you like, you can also use the cooking water of the pumpkin. Chop the half shallot and sauté it with two tbsp of extra virgin olive oil. Add the pumpkin and the rice. Let it toast and then pour in the wine...

Ok, now I'll tell you the secret of the red wine...while preparing the risotto this morning,  I went to the fridge to get some white wine and OMG THERE WAS NONE.
After a few moments of despair and frustration, I poured in a bit of red wine (1/4 glass) and then waited, lurking in silence and watching out for any possible strange smell...but no!! The truth is that, unexpectedly, the red wine fits well!

To summarize, back to the directions, when the wine has evaporated, lower the heat and cook the rice by adding the broth little by little and stirring continuously. When the rice is almost done, add a pinch of salt (no more) and turn the heat up a bit to let the excess water evaporate. Do the mantecatura with grated parmesan to taste and a knob of butter. Finally, sprinkle with a bit of ground black pepper.

Enjoy!



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