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Blogger News: PUMPKIN RISOTTO 20.12.15

AN EASY AND TRADITIONAL RISOTTO FOR CHRISTMAS: PUMPKIN RISOTTO IS THE RECIPE SELECTED BY GNAM BOX FROM THE MISSONI'S FAMILY ARCHIVE

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Serves four

320 g (11.3 oz) Carnaroli rice
400 g (14 oz) Mantuan pumpkin, skinned and cleaned
1/2 onion
2 cloves garlic
vegetable stock
rosemary
grated Parmigiano
butter
dry white wine
extra virgin olive oil
salt
pepper
 
Heat the stock.
 
Cut the cleaned pumpkin into small pieces and sauté in a skillet with a little oil, the garlic and rosemary. Salt and add just enough water to cover; simmer until the pumpkin is soft and starts to fall apart.
 
Mince the onion. In the pan for the risotto, drizzle in some oil, and add the onion and the rice. Sauté, making sure not to burn the onion. Stir in half a cup of white wine and reduce. Continue cooking the rice, stirring in the broth a little at a time.

When the rice is halfway done, add the pumpkin (approximately 1 1/2 tablespoons per portion) and continue cooking.
 
When the rice is done but still firm (“al dente”), remove from the burner andadd the grated Parmigiano and a knob of butter. Stir vigorously. If the risotto is too thick, stir in a little broth before serving.
 



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