Pumpkin I love it and I find that with rice is a perfect combination because it lends itself to many variations : with taleggio , gorgonzola , radicchio , sausage , macaroons , bacon , mushrooms.
Today I propose a classic combination , a simple pumpkin risotto creamed with Parmesan cheese .
To make Fashion Taste , after impiattato , completed the preparation combining a few grains of pomegranate , to create a nice contrast between the creamy risotto and “ crock “ beans .
160g Carnaroli rice
400 g pumpkin cleaned and cut into cubes
pamigiano Parmesan cheese
extra virgin olive oil
a knob of butter , pepper corn , dry white wine
garlic , onion , salt , pepper, rosemary & Pomegranate
In a saucepan, fry the diced pumpkin with olive oil, garlic, onion, red pepper, a few needles of rosemary and chopped salted. Cook with lid stirring often with a wooden spoon. After about 10 minutes when the pumpkin is cooked now take about half and set aside.
Add to the pan and toast the rice so that it dampens the sauce, deglaze with white wine, pour a little ‘hot broth to cover the rice well and continue to cook.
Take the pumpkin kept aside and with the help of the immersion blender to reduce it to a puree and add to the rice, stirring occasionally.
Continue cooking, adding a little broth at a time, the rice should always dry before adding more broth.
When the risotto is ready pepper, remove from the heat, stir in a knob of butter and parmesan, stir pushing the pot with small strokes forward and back to move the rice like a wave.
Let rest the risotto for about 2 minutes, so as to allow the flavors to amalgamate the best. It ‘just this stage of creaming which gives the risotto the creaminess right and shine.
Serve with completing beans fresh pomegranate and a sprig of fresh rosemary.
Eating is one of the four goals of life … what are the other three, no one ever knew