
Pumpkin and nutmeg risotto

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This reminds me of a rather disastrous night when a bunch of journalists came into the restaurant kitchen to cook pumpkin risotto for the charity Action Against Hunger hopefully you can do a better job. They managed to overcook the rice, then added too much stock at the end, so the whole thing was too wet. So remember what l always say about cooking the rice until it is just al dente, and then slowing up the addition of the stock toward the end of cooking, because, after the mantecatura, you can always loosen your risotto. If it is too wet, there is nothing you can do to rescue it. Preferably use the big, bright orangey-red pumpkins from Mantova in the northeast (in season between October and January) , which are really rich in flavor. If you can't find them, use the sweetest orange ones you can find, or in season butternut squash (September to December). My favourite pumpkin is Rossa Piacentina, which is available in some supermarkets.
ingredients
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serves: 4
2 cups pumpkin flesh (cubed)
2 cups milk
10 cups good chicken stock
3 1/2 tablespoons butter
1 onion (chopped very, very fine)
2 cups superfino carnaroli rice
1/2 cup dry white wine
grating of nutmeg to taste
salt and pepper
For the mantecatura:
5 tablespoons cold butter (cut into small cubes)
1 cup finely grated Parmesan
Servings Per Recipe: 4
Amount per Serving
Calories: 1009
- Total Fat: 43.8 g
- Saturated Fat: 24.6 g
- Trans Fat: 1 g
- Cholesterol: 122.4 mg
- Sodium: 1470.5 mg
- Total Carbs: 110.3 g
- Dietary Fiber: 3.3 g
- Sugars: 17.4 g
- Protein: 36 g
preparation

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