Risotto is a dish that seems difficult to do, but when you know a few rules, it always comes out delicious. The secret lies in patience, choosing the right ingredients and the right technique. Firstly, Ordinary, long -grained rice is not suitable for risotto. A special type is needed, i.e. Arborio (or possibly Carnaroli), which releases starch during cooking and gives a characteristic creamy consistency. Secondly, the broth is not poured immediatelyonly portions – a ladle after a ladle, allowing rice to slowly absorb the liquid and its taste. Thanks to this, the grains become soft, but not overcooked.
W risotto Add -ons are also important. In autumn, the best choice is a pumpkin, which diced and added to rice during cooking will give the dish a beautiful, vivid color and delicate sweetness. Finally, you can not forget about a handful of grated Parmesan cheese, which will balance the aromas and give the dish velvety. All you need is a little salt, pepper and a pinch of nutmeg, and a dish will be created that heats up and gets full on cold days.
Ingredients:
- 100 g of Arborio rice,
- 1.5 cup diced pumpkin,
- 500 ml of vegetable or poultry broth,
- 100 ml of white wine,
- large onion,
- 3 tablespoons of grated Parmesan cheese,
- 2 tablespoons of oil,
- a pinch of nutmeg,
- Salt and pepper to taste.
Method of performance:
Peel the pumpkin, remove the stones and cut into small cubes. Chop the onion into small cubes and fry in hot oil. Add pumpkin and fry for 3-4 minutes, stirring.
Pour Arborio rice and fry until the grains become slightly glassy. Then pour in white wine, boil and wait until it evaporates completely.
Heat the broth during this time. Pour it gradually, cooking on low heat uncovered, stirring often. Pour each subsequent portion only when the previous one is absorbed. It can take about 20 minutes.
When the rice is soft, but still slightly al dente, season with salt, pepper and a pinch of nutmeg.
Remove the risotto with pumpkin from the fire, add Parmesan cheese and mix thoroughly so that the dish has a creamy consistency.
Source: NowowoPuje.pl
