Pumpkin and porcini mushroom risotto
Description
The recipe won't take much time. The most important thing in preparing risotto is to choose the right rice and never overcook the dish! The rice grains should be slightly firm in the very center—famous Italian al dente! Before you start cooking, bring the chicken broth to a boil and leave it on the stove, keeping it at a gentle simmer. You must add this simmering broth to the risotto gradually, without letting the temperature drop. Serve hot.
Instructions
- 1
Step 1
In a deep sauté pan with olive oil, sauté diced onion and pumpkin. Stir frequently and avoid browning too much.
- 2
Step 2
Add the rice to the vegetables and stir until the grains are coated with oil.
- 3
Step 3
Pour dry white wine into a saucepan and let it evaporate, stirring constantly. Add one ladle of broth and let it absorb into the rice. Then add another ladle, and so on. Add broth only after the previous portion has been fully absorbed. Stir the rice occasionally.
- 4
Step 4
At the same time, sauté the white mushrooms in clarified butter until cooked through.
- 5
Step 5
After about 20 minutes, taste the rice. If it is almost done, add some thyme to the dish, then place the fried mushrooms and grated Parmesan on top. Stir gently, remove the risotto from the heat, and let it rest, covered, for about 7 minutes.
- 6
Step 6
Serve the risotto hot. A glass of white wine will perfectly complement the dish!