Recipe
Italian Risotto with Pumpkin and Red Radicchio - Risotto con Zucca e Radicchio
Posted by : unknown
Preparation time : 15 Min
Cooking time : 40 Min
Level of difficulty : Low
Ingredients
4 servings
- 1 1/2 lb (600 gr) pumpkin
- 5 cups (1 liter) chicken or beef broth
- 2 tablespoons olive oil
- 2 oz + 2 oz (60 + 60 gr) butter
- 4 oz (120 gr) onion, finely diced
- 1 1/2 cups (300 gr) rice
- 3 oz (100 gr) freshly grated parmigiano cheese
- salt and pepper
- 4 oz (120 gr) red radicchio, cut in small pieces
Preparation
- Skin the pumpkin, remove seeds, and cut in small dices. Warm the broth to a simmer.
- In a saucepan put 2 tablespoons olive oil and 2 oz (60 gr) butter, and turn heat to medium. When the butter starts foaming, add onion, and saute until the onion becomes soft. Add pumpkin, stir and add approximately 1/2 cup broth. Cover and cook for about 5 - 10 minutes, or until pumpkin is soft
- Add the rice, stir for few minutes minutes. Add 1/4 cup broth, salt, pepper, and stir to evaporate. Stir continuously to prevent the rice from sticking to the pan. When the rice begins absorbing the liquid, add more broth.
- Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste.
- After about 10 minutes add radicchio, and continue stirring and adding broth.
- After about 20 minutes stir in the the rest of the butter, and the parmigiano reggiano cheese. Continue stirring and adding broth. The rice will be ready when al dente (firm but not too soft or overcooked). Cooking time may vary. Let the risotto set for about 2 minutes. Serve hot.
