Ingredients:
1/4 cup (40 g) chopped onion (1 small onion
7 tablespoons butter
1 2/3 cups (280 g) Carnoli rice (short grain rice)
3 quarts (3 liters) beef or chicken stock, more or less as needed
1 to 1 1/2 cups (280 g) Fondo di Zucca (pumpkin with rosemary and garlic) recipe follows
1/4 cup (10 g) loosely packed rosemary, chopped
1/2 cup (50 g) grated Parmesan cheese
Salt and Pepper
Instructions:
This recipe is courtesy of chef Renato Piccolotto.
In a heavy-based saucepan, cook the onion in a knob of butter until lightly browned. Add the rice, stirring until it is evenly coated with butter, and continue to cook to lightly toast the grains of rice. Add a little of the stock and bring it to the boil, but take care not to let the stock evaporate completely.
Add more stock a little at a time, stirring constantly and waiting until the last drops of the stock are absorbed before adding more. Continue until the rice becomes more tender and somewhat creamy. When the rice is about halfway cooked, add the pumpkin.
Once the rice is fully cooked, remove it from the heat and stir in the butter and Parmesan to make it creamy. Season with salt and pepper. Serve the risotto in a warmed ovenproof dish garnished with rosemary.
Serves 4 people
Fondo Di Zucca- Pumpkin with Garlic and Rosemary
7 tablespoons (100g) butter
2 teaspoons (10ml) extra-virgin olive oil
2/3 cup (100g) chopped onions
1 bunch Rosemary
3 cloves of garlic, peeled and left whole
2 pounds (1 kg) peeled pumpkin, cut into cubes
Salt and Pepper
Heat the olive oil and butter in a large heavy-based pan, add the onions, and cook until lightly browned. Add the rosemary and the garlic cloves.
Add the pumpkkin, season with salt and pepper, and cook over low heat until the pumpkin begins to fall apart.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
