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Recipe Pumpkin Risotto

Doses for: 4 persone
realization time: 1 hours and 0 minutes

ingredients:

320 grams of Carnaroli rice, 600 grams of pumpkin, 100 grams of copper onions, 1.5 liters of vegetable broth, 80 grams of Parmigiano Reggiano DOP, 60 grams of white wine, 50 grams of butter, 20 grams of extra virgin olive oil olive, black pepper and salt until just enough.





Recipe:

To cook the pumpkin risotto, let's start by preparing a light vegetable broth, which we will use to cook the rice. We cut the vegetables, put them in a large saucepan, cover with water and add salt to taste. We cover with a lid, bring to a boil and cook for about 1 hour. We filter the broth and keep it warm. At this point we prepare the sauté: in a pan, pour a little oil, add the finely chopped onion and let it simmer for about 10 minutes. Now we can add the pumpkin, which we have previously cleaned and cut into slices from which we have obtained small cubes. Let it flavor for a few minutes, stirring constantly so it doesn't stick. We then begin to add a ladle of broth, a little at a time, until the pumpkin is cooked (about 20 minutes): it must be very tender and creamy. Separately, heat a large pan and toss the rice to toast it for about 2-3 minutes over high heat, stirring frequently so as not to burn it. (We use the dry method because the toasting of the rice, which is indispensable because then the beans keep the cooking, cannot take place in a humid environment like the one created in the pan with the pumpkin). Then add the white wine and stir immediately to prevent it from sticking. As soon as the wine has completely evaporated we pour the rice into the pan with the pumpkin. We mix well to mix the flavors and prevent the rice from sticking. As soon as the risotto begins to dry, add a ladle of hot broth, and continue gradually adding the next only when the previous one has been absorbed, until the right degree of cooking is reached. It will take 15-20 minutes. Towards the end of cooking we adjust with pepper and salt; finally, with the heat off, stir in the butter and grated Parmesan. Mix well, then add a final ladle of broth if you prefer a more creamy risotto ("al 'onda"). The risotto is ready to be served and enjoyed!





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