Risotto
Description
The dish is prepared without unnecessary complications. Mushroom risotto is the most common, but I want to share an equally great idea. Pumpkin gives the rice not only flavor but also an amazing color, making the dish look incredibly appetizing. Don't be afraid of difficulties—this process can easily be repeated even by a kitchen beginner. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Peel the pumpkin and cut into small cubes.
- 2
Step 2
2. Heat a little butter and vegetable oil in a frying pan. Add half of the pumpkin. Cover with foil and simmer until cooked.
- 3
Step 3
3. In a separate skillet, heat the remaining butter and add a little vegetable oil. Add the second half of the pumpkin and sauté over medium heat. Peel the garlic, mince it, and add to the pumpkin.
- 4
Step 4
4. When the pumpkin, which has been simmering under foil, is ready, transfer it to a blender and blend until smooth purée forms.
- 5
Step 5
5. Heat vegetable oil in a skillet and sauté diced onion until translucent. Add the rice and sauté for just about a minute.
- 6
Step 6
6. Pour in the wine and let it evaporate slightly. Meanwhile, bring the broth to a boil. Gradually add the broth to the rice in small portions.
- 7
Step 7
7. Season with salt to taste. Add the next portion only when the broth has been absorbed by the rice. Repeat until the rice becomes tender. It is very important not to overcook the rice, so check for doneness frequently.
- 8
Step 8
8. This is how the risotto should look: the rice should not flow with the liquid, but slowly fill the space left by the spatula on the pan.
- 9
Step 9
9. This means it's time to add the purée and pieces of pumpkin to the frying pan. Gently mix.
- 10
Step 10
10. Add butter and grated cheese to the pan. Mix, then remove from heat after a minute. Delicious homemade risotto is ready to serve.