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

 

 

Have the fresh ingredients ready.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Peel the pumpkin.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut it in small cubes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the pumpkin to boil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keep covered with a lid.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let it boil for 8-10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My kitchen stove.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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)

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It takes few minutes to roast it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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)

Drop the rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix well the rice and the soffritto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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)

Let it to cook for three-four minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Start adding broth, half glass per time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

More time pass more the risotto volume increase.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I drop back the residual to the risotto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keep stirring.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After 20-25 minutes the risotto is almost ready.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

Add half glass of white wine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

Check the salinity, add more salt only if necessary.

Also check if the rice is cooked al dente.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Get one small mozzarella in the plate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut it in the middle.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve the risotto on top of the mozzarella.

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Pumpkin Risotto (Di Zucca)

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