The most important thing in making risotto is to choose the right rice and never overcook the dish! The rice should be a little hard at the very core - the famous Italian al dente! Bring the chicken stock to a boil before cooking and leave it on the stove, keeping the boil to a minimum. It is the boiling broth that must be added to the risotto, preventing the temperature from dropping.
Purpose: For lunch / For dinner
Main Ingredient: Cereals / Rice
Dish: Hot dishes / Risotto
Cuisine geography: Italian / European
- Rice for risotto - 150 grams (arborio, carnaroli, italica)
- Pumpkin - 150 Grams
- Onion - 1 Piece
- Porcini mushrooms - 150 Grams
- Dry white wine - 150 Milliliters
- Broth - 650-750 Milliliters (chicken)
- Olive oil - 2 tbsp. spoons
- Ghee butter - 1 tbsp. the spoon
- Thyme - 1 Pinch
- Parmesan - 100 Grams
How to cook "Risotto with pumpkin and porcini mushrooms"
In a deep saucepan with olive oil, sauté the diced onion and pumpkin. Stir and do not redden too much.
Pour rice over the vegetables and stir until the rice is soaked in oil.
Pour dry white wine into a saucepan and let it evaporate while stirring. Pour in one ladle of broth and let it soak into the rice. Then pour in another one, and so on. Only add broth after the previous serving has been absorbed. Stir the rice periodically.
Simultaneously fry porcini mushrooms in ghee until tender.
After about 20 minutes taste the rice. If it's almost done, add some thyme to the dish, stir in the fried mushrooms and grated Parmesan cheese. Stir and remove the risotto from the heat, let it brew under the lid for about 7 minutes.
Serve the risotto hot. A glass of white wine will perfectly emphasize the taste of the dish!