Real Italian risotto should be sticky, but not runny.
- Servings: 4
- Cooking time: 45 Minutes
- Arborio rice — 450 grams
- Pumpkin — 400 grams
- Leeks — 2 stalks
- Extra virgin olive oil — 3 tablespoons
- Broth chicken or beef hot — 1.5 litres
- Butter — 60 grams
- Dry white wine — 60ml
- Grated Parmesan cheese — 80 gram
- Parsley chopped — 1 teaspoon
- Onion white — 1 piece
Method of preparation
Pumpkin peel and seeds, cut the flesh into small cubes. Leek (white part only) cut into thin strips and fry in a pan with olive oil on low heat until soft, not allowing to brown. Add the broth to the onions don’t burn.
After 10 minutes, place the pumpkin and mix thoroughly. Hold on low heat for about 30 minutes, occasionally adding broth. At the end of cooking add the parsley, stir and remove pan from heat.
The pot with the broth, keep on low heat. In a wide saucepan with a thick bottom, melt 40 g of butter, fry in it the chopped onion until soft. Increase the heat to medium, add the rice and saute in oil 1 minute, stirring, until light Golden brown. Pour in the wine and let it evaporate.
Pour in the rice soup to cover it completely, and cook, stirring, until all the liquid is absorbed. Continue to add broth 1 ladle, letting it soak in. When the rice is almost ready, put to it the leeks and pumpkin, mix thoroughly, add a little more broth: risotto should be sticky, but not runny.
Remove risotto from heat, add, stirring, the remaining butter and the grated Parmesan. Immediately serve.