From the Halloween menu’: Risotto alla zucca


Pumpkin risotto 1

Recipe 126: This is a risotto my mum uses to cook often in autumn and not just for Halloween. I really like the taste, because delicate and unique thanks to the rosemary and sage together. And for this Halloween i decided to cook it again but the big deal wasn’t the recipe, but the pumpkin to use!!!!

Here in London you have at least 3 qualities available in Halloween time: the classic for craving, a little little one and the butternut. Last year i tried the little one and it was a big delusion: absolutely not tasty! This year i wanted to try the butternut because it seems to be very tasty instead, but i also wanted my craved pumpkin….so at the end i decided to cook the rice with the big classic pumpkin, hoping in a bit of luck! And at the end i was quite lucky!!

So here are the ingredients for 8 people: 1kg pumpkin (already clean without skin, seeds and all the filaments) – 750/800gr rice – 100gr butter – 2 onions – 2 glass of white wine – 2 vegetable stock cubes – 8 slices of cheese for burgers (the one that melt easily) salt – pepper – 5/6 sage leaves – 2 banches of rosemary – 2 cloves of garlic and big bunch of parsley (I suggest flat leaves ).

Pumpkin risotto 2

I started from the pumpkin. With my friend help we cut it in 2 and we start to clean the first half. After taking of all the good part, i realized it wasn’t enough, so i used also the other part and Nat get busy carving this amazing spooky face. This means that a medium pumpkin is about 1 kg after all the cleaning.

After this, wash, cut in little pieces and mix all together the sage, rosemary, the garlic, the 2 onions and put the “trito” (the mix of cut ingredients) to cook in a big saucepan with the butter. In the meantime add vegetable stock in another little saucepan with boiling water to create the ‘brodo’. Wait for the “trito” to became mild and colored and then start to add the pumpkin in little pieces (otherwise will be quite long to cook). Let it toast a bit and then add some “brodo”.

pampkin risotto 3

The pumpkin will take a bit too cook and it will reduce quite a lot, taking out lots of water. However continue to mix always and to cook it until the pumpkin becomes very soft and add other brodo as soon as the water start to miss in the pan. At this point you can add the rice, make it toast a bit and then add the 2 glasses of wine. As soon as this will be absorbed, you will add, little by little, new “brodo” prepared with another stock as before.

Pumpkin risotto 4

At this point you have just to wait the rice to cook and this will take around 20 minutes, depending by the quantity of the rice used. Have try after a bit and add the salt and pepper you think are missing. Just before to be ready, cut the cheese in little pieces and add them to the rice to give extra taste to the plate, but also without it will be very good.

Pumpkin risotto 5

When everything is ready, serve the rice in a plate with the parsley cut in little pieces and with lots of Parmesan as usual!

Buon appetito!

Ps. Mamy questo e’ il primo piatto in cui tutti hanno fatto il bis! ero contentissima e alcuni di loro non avevano mai provato il riso alla zucca! La Streghetta ha colpito nel segno! Pero’ devo ammettere che la zucca italiana ha piu’ sapore, ma d’altronde questo e’ il problema di tutta la frutta e la verdura qui.

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