With pasta and Pizzathem Risotto is one of the most popular recipes in Italian gastronomy. In Spain, the closest thing is sweet rice. And no, they are not the same. The Risotto It contains a higher amount of fat than our sticky rice because the final glaze is usually made by adding butter and parmesan cheese.
Can be done Risotto many things, almost everything you think of, and the important thing if you use two ingredients is that they are complementary and that they support each other. Pumpkin is sweet and for that reason a strong smoky counterpoint like bacon is great, blue cheese also goes really well as seen in the recipe for Risotto pumpkin and gorgonzola cheese.
It’s very It is important to use rice that can withstand kitchen constantly removing it without the grain being destroyed. For this, the Italians recommend Carnaroli or Arborio rice, but in Spain we also find rice that allows us the same thing, such as Senia or Bahía.
There are many delicious pumpkin recipes, but this one Risotto take the cake. Something that must be taken into account, in addition to the type of rice, is the broth with which the rice will be cooked. Risotto. You can use water, yes, but it will gain in flavor if you use a vegetable or ham bone based broth (even better).
A broth could be made from the pumpkin itself, which would only involve cooking the vegetable in low-temperature water so it wouldn’t spoil. Then, slightly crushed this same pumpkin and emulsified with a little butter, it could be added at the end of cooking to the rice to give it more flavor and color.
how to do it Risotto perfect pumpkin
Onion, 1 piece
Turmeric, 1 tsp
Arborio rice, 300 g
Vegetable stock or water, 1.2 l
Ground black pepper, abundant
Parmesan cheese, 70g
White wine, 100ml
Peel the onion and chop finely. Cut the bacon into thin cubes, you can also buy chopped bacon instead of sliced bacon. Peel the pumpkin, remove the internal seeds and cut it into squares of about one centimeter.
Brown the onion in the butter, reserving 15 grams for the end of the recipe, also adding a little oil. Add the salt and maintain the heat between low and medium, stirring occasionally. We want the onion to remain tender but not to take on color.
When the onion is well poached, add the pumpkin and sauté lightly. If you wish, you can remove part of the squash once it is tender with the onion and mash it. Make a cream and add it at the end of cooking the rice.
Add the bacon and brown it with the pumpkin, do not overcook it. Just change color.
Finally add the rice and sauté over medium heat, trying to make the grain of rice transparent, and not brown in any case. Then drizzle with the wine and let it evaporate completely, stirring constantly so nothing burns or sticks.
Then add the broth, over medium heat, which should always be very hot. Stir the rice from time to time so that it does not stick. The amount of liquid is required by the type of rice and the strength of the fire; Keep in mind that rice takes about 18 minutes to cook.
When the rice seems ready, add a little broth which will be absorbed while standing. Turn off the heat, cover and let stand for 5 minutes. Then add the butter that was omitted and the grated cheese. Season with salt and ground black pepper.
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