Creamy rice with pumpkin
Riso cremoso con zucca
Creamy risotto with delica pumpkin, carnaroli and Parmigiano Reggiano, soft and enveloping.
Creamy rice with pumpkin is a first course made with Carnaroli rice and Delica pumpkin, enriched by the sweetness of the copper onion and the savouriness of the Parmigiano ReggianoThe preparation includes a soffritto Sweet, browning the pumpkin and dry-toasting the rice, then cooking it in hot broth and finally stirring it in. The result is a velvety, full-bodied, and glossy risotto, with a perfect balance between the creaminess of the cheese and the delicacy of the pumpkin. Approximate total cooking time: 70 minutes, for 4 servings.
Instructions
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Initial preparation
Prepare (3.17 pt) 1.5 l of vegetable broth and keep it warm over low heatPeel and seed the Delicatessen squash and cut it into thin slices; finely chop the copper onions.
Gently sauté the onion
Heat the oil in a skillet large, add the onion and gently sauté over very low heat for about 10 minutes until soft and transparent, avoiding letting it brown.
Cook the pumpkin
Add the pumpkin to the onion and sauté for a few minutes, stirring often, until lightly browned. Pour in a ladle of hot broth and bring to a simmer, continuing to add liquid until the pumpkin is soft and almost velvety.
Toasting rice
Heat one skillet Once cleaned, add the Carnaroli rice and toast dry, stirring until the grains are shiny and slightly translucent. Deglaze with the white wine and let the alcohol evaporate completely.
Cooking risotto
Add the toasted rice to the skillet with the pumpkin and continue cooking by adding the boiling broth a ladle at a time; stir often and cook until done al dente in 15–20 minutes, adjusting salt and pepper.
Creaming and serving
Remove the risotto from the heat, add the Parmigiano Reggiano grated and vigorously stir Stir vigorously until creamy and glossy. If desired, add a final ladle of broth and let stand for 1–2 minutes before serving.
Chef's Tips
Keep the broth warm so as not to interrupt the cooking of the rice; cut the pumpkin into thin slices (3–5 mm) to cook it quickly and obtain a velvety texture. Dry toast the rice until the grains are shiny and slightly translucent before serving. deglaze with wine. Vigorously stir off the heat with the Parmigiano Reggiano To obtain a smooth cream; if you need more fluidity, add a final ladle of hot broth and let it rest for 1–2 minutes.
Ingredients
- (11.29 oz) 320 g Carnaroli rice
- (26.46 oz) 750 g delicacy squash
- (3.53 oz) 100 g copper onions
- (3.17 pt) 1.5 l of vegetable broth
- (2.82 oz) 80 g of Parmigiano Reggiano DOP
- (2.12 oz) 60 g white wine
Can't find it in the US?
- risotto riceMost US supermarkets
Arborio rice
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