I am rediscovering Italian cooking and I want to embark upon a journey that begins with taste. I am entering into the entogastronomic spirit of the provinces with the Unesco quadrilateral which means embarking on a tour that revolves around taste, but it is also an occasion to discover a wealth of culture and history, Unesco heritage and unrivalled natural beauty, all with a warm welcome from the local residents who are always ready with a smile.
Ingredients
Ingredients
- 400g Risotto Rice
- 400g Pumpkin
- 1 shallot
- 1.5 L stock
- 60 butter
- 60g Parmesan
- extra virgin olive oil
- salt and pepper
- 1 dl of Traditional Balsamic vinegar
Method
The recipe I followed had no cooking times a little bit frustrating I know when sometimes you just have to go with the flow and uses your senses.
Brown the chopped shallot, then add the rough - chopped pumpkin ( a potato peeler is useful for this I have been told or get your husband to do it ) and salt and pepper and cover with hot water until cooked.
Blend the mixture until creamy, Reduce the Traditional Balsamic Vinegar to the consistancy of syrup.
Toast the rice with a little oil; add a dash of white wine and cook, slowly adding the hot stock and, finally the pumpkin cream.
Once cooked , remove from heat and season with butter and Parmigiano Reggiano.
Dish up the rice and decorate with Traditional Balsamic Vinegar.
The recipe is courtesy of Alessandra Buriani I was provided with the ingredients for this dish )
The recipe I followed had no cooking times a little bit frustrating I know when sometimes you just have to go with the flow and uses your senses.
Brown the chopped shallot, then add the rough - chopped pumpkin ( a potato peeler is useful for this I have been told or get your husband to do it ) and salt and pepper and cover with hot water until cooked.
Blend the mixture until creamy, Reduce the Traditional Balsamic Vinegar to the consistancy of syrup.
Toast the rice with a little oil; add a dash of white wine and cook, slowly adding the hot stock and, finally the pumpkin cream.
Once cooked , remove from heat and season with butter and Parmigiano Reggiano.
Dish up the rice and decorate with Traditional Balsamic Vinegar.
The recipe is courtesy of Alessandra Buriani I was provided with the ingredients for this dish )
I always burn my risotto. No matter how diligently I stand steering and turning :-(
ReplyDeleteI love pumpkin risotto but never though of using balsamic with it. Next time you make it, try adding some dried chilli flakes and a few leaves of chopped sage, they go beautifully in it
ReplyDeleteI will try this ..
DeletePumpkin risotto is a favourite of mine, this sounds yummy
ReplyDeleteIt was first time for me it was very yummy!
Delete