| Recipe from the Black Countess of Pumpkin Risotto Ingredients500 g of pumpkin2 shallots50 g of butter360 g of arborio rice1 litre of meat broth1/2 glass of dry white wine1 sprig of rosemary40 g of parmesan cheese, pepper PreparationPrivate the pumpkin of the rind and seeds, then cut them into rather small cubes. In the end you'll have to get about 300 g of peeled pulp. Peel the shallots and slice them finely. Melt half of the butter in a saucepan and fry the shallot; add the diced pumpkin and brown over a high flame until they have taken on a nice golden color. Add the rice and toast it for a couple of minutes, then blend with the wine and mix so that the alcoholic part evaporates completely. Lower the heat and bring the risotto to cook, stirring occasionally, adding the hot broth a little at a time. Towards the middle of the cooking season with salt if necessary and season with a pinch of pepper. Meanwhile, finely chop the rosemary. Remove from the heat and add the rosemary, the remaining butter and grated Parmesan cheese to the risotto. Let it stir for 1 minute before serving. |
