Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

 

 

 

Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

Check my culinary books in Amazon.com:

Cooking Foods -Italian Recipes Secrets – Soffritto

Cooking Foods -Italian Recipes Secrets – Risotto

Ingredients:

Pumpkin – one pound

Rice – one pound

Onion – one

Lardo (pork fat) – 7 oz (200 gr)

Extra virgin olive oil two-three spoons

White wine – half glass

Marine salt

 

 

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Have the fresh ingredients ready.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Peel the pumpkin.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Cut it in small cubes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Add a fist of marine salt to 3-4 liters of water and set to boil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Drop the pumpkin to boil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Keep covered with a lid.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Let it boil for 8-10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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My kitchen stove.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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After ten minutes check if the pumpkin is ready (easy to pierce with a fork).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Drop the boiled pumpkin using a colander: keep its broth, you need it to prepare the risotto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Keep the pumpkin broth hot and ready.

Be always careful to  not burn yourself or other people: while cooking keep children and pets off from the kitchen.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

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Using the colander the water will drip off from the pumpkin.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Prepare the soffritto: cut in cubes and put in the pot the lardo, add the extra virgin olive oil and set the fire on.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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It takes few minutes to roast it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Also the onion has been chopped small; add it to the soffritto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Today I will use the rice Integrale: you can choice any other kind.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Keeping the fire high, drop the boiled pumpkin in the soffritto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Stir well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Let cook three-four minutes (or even more): the pumpkin will dry its water; stir to avoid to burn the soffritto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

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Drop the rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Mix well the rice and the soffritto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Keep stirring is needed to avoid the pumpkin to stick on the bottom of your pot avoiding it to burn.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

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Let it to cook for three-four minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Start adding broth, half glass per time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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I apologize with you but I am picky on the add broth-stir-add broth-stir operations.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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More time pass more the risotto volume increase.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Stir well when cooking foods with high content in sugar: these are easy to stick to the bottom of your pan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Keep the broth hot and add it in small quantities to avoid the risotto temperature to drop down all of the sudden.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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In  order to get the best result you need to use kindness and patience while cooking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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If you see residual (good anyway) around the border of your pot you should recover it with yourwooden spoon otherwise this will burn.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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A wooden spoon is the most useful tool to prepare risotto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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I drop back the residual to the risotto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Keep stirring.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Add only one pinch of marine salt: the broth is salty already.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Each time the risotto start to dry you have to add broth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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After 20-25 minutes the risotto is almost ready.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

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Add half glass of white wine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

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Check the salinity, add more salt only if necessary.

Also check if the rice is cooked al dente.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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As the risotto is ready set off the fire and add one fist of grated Parmesan cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Mix well risotto and Parmesan cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Use a steel spoon for this operation because the cheese will stick less on it than on the wooden tools.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Use the steel spoon to put the risotto in the plates.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

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Actually the recipe is done………..do you like the upgrade of your pumpkin risotto?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Get one small mozzarella in the plate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Cut it in the middle.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Serve the risotto on top of the mozzarella.

………………..try this, then say: Alleluya !!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

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Here the bottom of my pot were the risotto was cooked: as you see no food glued to the bottom, to stir is paramount.

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

Links to my books in Amazon.com:

http://www.amazon.com/Cooking-Foods-Italian-Recipes-Soffritto-ebook/dp/B00H66NQPM/ref=sr_1_4?s=books&ie=UTF8&qid=1406101849&sr=1-4&keywords=maurizio+russo

http://www.amazon.com/Cooking-Foods-Italian-Recipes-Secrets-ebook/dp/B00GVN21ZC/ref=sr_1_3?s=books&ie=UTF8&qid=1406101849&sr=1-3&keywords=maurizio+russo

http://www.amazon.com/Black-White-D-K-Maurizio-Russo/dp/1494286491/ref=sr_1_7?s=books&ie=UTF8&qid=1406101849&sr=1-7&keywords=maurizio+russo

http://www.amazon.com/Black-White-D-K-Maurizio-Russo/dp/1494272660/ref=sr_1_8?s=books&ie=UTF8&qid=1406101849&sr=1-8&keywords=maurizio+russo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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