Risotto Alla Zucca. Recipe #5
Hello Steve's people I hope you are well and are prepared for the next recipe that I bring, are you ready? Today you will learn how to prepare a typical Italian dish that, along with pasta, is one of the most significant dishes, it is Risotto. It tells the story that this dish was invented by a young amateur who falls in love with the daughter of one of the most famous Masters of the time. When contracting marriage, the young man decides that the celebration will dazzle his guests to the cooks to prepare a common rice with the variant of using saffron what would give a spectacular color, and thus it was because surprisingly to all when they saw it. Some of the ingredients used in this preparation other than saffron were: butter, poultry, parmesan cheese and pieces of sausage.
Risotto is made with a type of rice different from that found in Venezuela, we can find it in supermarkets like arborio rice, it is a variation of short and round grain that has the peculiarity of absorbing very well the liquid because it has a high starch content, allowing it to be a fairly creamy rice.
The basic ingredients that you will need to make a good risotto is the rice alborio so that it can absorb the liquids, butter to give it color, wine and bird's bottom that will give it the flavor, and finally parmesan cheese providing consistency to the risotto. For its preparation it is necessary to keep the preparation in constant motion and gradually adding the bottom, it can be a little annoying but I assure you without a doubt that its flavor will be unique.
• 400 gr of pumpkin
• 100 gr of onion
• 1 ½ liters of bird background
• 80gr of parmesan cheese
• 60gr of white wine
• 50 gr of butter
• Salt and pepper
• Saute oil
Clean and cut the squash in small cubes.
Cut the onion brunoise.
In a saucepan add the oil and when it is hot, add the onion and the pumpkin so that it is sauteed for about 8 minutes.
Then add 1 to 1 large spoonful until the pumpkin is fully cooked, creamy and disintegrates by itself, the time will depend on the thickness of the pumpkin.
In a separate pan heat oil and add rice to roast, go stirring constantly, this is where the game of stirring begins.
Add the white wine to the rice without stirring until the wine alcohol evaporates.
Add the cooked pumpkin to the rice without stirring to integrate the flavors and do not burn or stick to the bottom, in this step you can add salt and pepper to taste, use the salt little by little, since As the risotto dries, it will be added to the bottom of the buckets.
When the risotto begins to dry add more chicken bottom and shake, this step will take place until the rice is fully cooked, we can realize if we see that the rice has lost its white color and is completely transparent, it is necessary to go tasting the risotto to know if more salt and pepper are necessary as well as to know how much more cooking time is required.
When the risotto is fully cooked turn off the stove and add the butter stirring quickly.
Next add the Parmesan cheese and guess what? Yes, of course, go back to stirring carefully so that it splashes and burns.
If you see that it is very dry you can add a little more background.
If you got to this point you should be tired of stirring, but there is no time to rest or complain, pes the risotto does not wait for anyone this means that the risotto is hot, so run, serve it and taste the incredible flavors of your preparation, I'm sure you'll be surprised.
I know it is not a very simple recipe to make, maybe the first one does not work out the way you want, but it's a matter of daring and learning, everything is trial and error, go ahead and prepare the rich rissoto alla zucca an explosion to the senses, YOU'LL LOVE IT!