19 novembre 2010

Cooking with the crafters - Pumpkin Risotto

[Italian version]

Our section dedicated to Italian traditional recipes returns, at last!

In the autumn period our markets and vegetable gardens abound with  pumpkins, a vegetable typical of this season.

Pumpkin is used for lots of recipes, both sweet and salted.

Today we offer the recipe of a first course: pumpkin risotto.
Pumpkin risotto is a traditional dish of Northern Italy, in particular it is very popular in Lombardy, the home also of pumpkin ravioli.
This risotto is  very easy to prepare, based on simple ingredients, but it tastes great ... It's excellent  when eaten on autumn and winter days.
The origins of pumpkin risotto are modest:  pumpkin was a very poor vegetable that was grown and eaten strictly by peasants. 


 Vegetable stock                       1 litre
Butter                                     50 grams
onions                                    1
Rice                                        400 grams
Pumpkin                                 300 grams
white wine                              ½ cup


1. Clean and chop the onion.
2. Clean and cut pumpkin into cubes  sized about one cm.

3. Sauté the onion in a saucepan with the butter. After 2 - 3 minutes add the diced pumpkin and sauté over low heat. If it becomes too dry and tends to stick to the saucepan and burn, add a few tablespoons of vegetable stock.

4. Cook  the pumpkin for  5 minutes, then add the rice and sauté, stirring frequently. When the rice is toasted, pour the wine and let it evaporate.
5. Now add the stock  a little at a time and let it dry slowly during cooking. Stir from time to time, making sure the rice does not become too dry.
6. After about 12/14 minutes taste the risotto to check whether it is done.
Now the risotto is ready!
You can  taste it this way or make it even tastier by adding a generous sprinkle of grated Parmesan cheese.

Recipe by: ValeriAtelier
Traslation :ElenasLoom

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