The original, Italian style risotto
in a pumpkin variation
Ingredients:
1 middle size onion
50 g unsalted water (+ 10 g)
2 cups of short grain rice
4 dl white wine (2 glasses)
1 l broth (chicken or vegetable)
50 g parmesan type cheese
200 g butternut squash
Salt
Pepper
Rosemary
Directions:
1) Prepare at least 1 l of broth. We
will soon bring you a recipe for this as well. If you don’t have homemade broth
you can use stock purchased in the store (dried and so on)
2) Finely dice 1 middle sized onion.
3) In a bigger saucepan melt 50 g of
butter and add a shot of olive oil. Add the onion and fry until transparent.
4) Add 2 cups of short (round) grain
rice and fry for about 2 minutes.
5) Add 4 dl of white wine and cook
until the wine gets absorbed into the rice (about 2 minutes)
6) Add 200 g of butternut squash and
a pinch of rosemary
7) Add a scoop of broth and cook
until the broth gets absorbed into the rice. Repeat the process scoop by scoop
until all the whole 1 l of broth gets incorporated into the rice. If the rice
is still too hard for your taste you can add more water and cook until absorbed
and you have reached your optimal hardness.
8) Add 10 g of unsalted butter and let melt. Add
50 g of Parmesan cheese and stir thoroughly.
9) If you would like to add some
nutritional value you can add the meat that you have left over from making the
broth.
10) Serve with a generous sprinkle of Parmesan cheese on top and a nice glass of wine, best the one you used for
cooking the risotto.
Tips and Tricks:
As already mentioned this should by
a truly originale Italian recipe so there is not much that we can add. We found
the recipe for this risotto on Jamie Olivers youtube channel done by an
originale Italian.
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