Today your Mediterranean Diet Team suggests yu the recip of risotto with pumpkin, an easy and healthy recipe typical of Veneto (a region in the North of Italy)
Ingredients for Risotto with pumpkin (4 servings)
- 2 handfuls of rice per person (400 gr)
- 1 medium onion
- 1/2 cup dry white wine
- 1 liter of broth
- grated Parmesan cheese
- 2 knobs of butter
- 300 grams of pumpkin
Instructions for Risotto with pumpkin
Wash the pumpkin, cut into thin slices half a cm, arrange the slices on a baking sheet and bake the pumpkin for 20 minutes to heat supported. When cooked, remove the skin of the pumpkin and pour the pulp obtained in a dish. Crushes the pulp with a fork.
- Cut the onion into thin slices and put to cook in a pan with low sides with a tablespoon of oil and a knob of butter. When browned pour over the rice and mix well then pour into a once all the wine and let it evaporate. Add a ladle of broth at a time, stirring constantly, let the rice cook for 10 minutes. Join now crushed pumpkin and continue cooking. When missing two minutes at the end of the cooking yourselfers know it tasting the rice that must be compact, but not hard to Central and turn off the heat, add a knob of butter and Parmesan, stirring well to mix the rice. Let stir for a minute and serve on the table.
Which is the right rice to prepare a good Risotto with pumpkin?
Felicity Cloake sugests in https://www.theguardian.com/lifeandstyle/wordofmouth/2010/may/06/how-to-make-perfect-risotto” not to use the arborio rice but another variety, called carnaroli. If you pass round the grains you can all see the difference between arborio and carnaroli rice. Arborio is shorter and fatter – although to be honest, I probably wouldn’t be able to pick it out in a line-up – and, according to Eric, was popular in the days when a risotto was something you could stand your fork in. Today, however, the fashion is for a lighter, looser dish, which is where the delicate carnaroli comes in.
THREE STEPS FOR A PERFECT RISOTTO
- Firstly the right rice: carnaroli, ora variety called vialone nano for more robust flavours.
- Then the tostatura: the toasting of the onions and rice. Neither should be allowed to brown – the onions because this would ruin the flavour of the risotto, and the rice because this would lock in the starch, which is essential for the texture of the finished dish.
- The grains must be heated through before you add the wine – “it should sizzle as it hits the pan”.
- Next there’s the stock, which must be “tasty, tasty, tasty” and kept at a rolling boil.
- Use an oddly shaped spatula, with a hole in the middle, called a girariso. As you stirs the rice one way, the layer above passes through the hole in the opposite direction, so the implement effectively doubles his stirring power. Stirring helps to release the starch that gives risotto its creamy texture