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A little less than a happy high
komos
komos
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guitarcries From: guitarcries Date: November 5th, 2002 12:23 pm (UTC) (Link)
You MUST still exist if you are to take advantage of the Risotto Alle Zucca (Pumpkin Risotto) recipe I am about to give you that I promised you a million years ago or so.

Risotto alle Zucca (Creamy Rice Dish w/Pumpkin), courtesy of my Italian-American cooking teacher, Jeanne Finocchiaro

- 1 onion
- 1/4 lb. pumpkin
- 2 cups 12 minute rice
- 2 bouillon cubes
- hot water "quanto basta" (as much as necessary)
- 1 tablespoon butter
- 2 tablespoons freshly grated parmesan cheese
- salt
- olive oil

Put 6 cups of water in a saucepan with the bouillon cubes and a little salt and bring to a boil. Meanwhile, mince the onion and start sauteing in olive oil while you clean and dice the pumpkin. Add to the onion and saute for a few minutes. Then add the rice and toast it with the vegetables a few minutes, but without browning.

Now it is time to start pulling up the rice with the hot broth. This is the technique that gives the risotto dishes their creamy texture (resulting from the starch of the rice combined with just the right amt. of liquid). If you add too much it will be runny - too little it will be stiff. The only way to guess is to add the broth gradually as it is needed. Start with 1 cup because you know that it will be absorbed. Each time add a little less. It may not take all of the broth mentioned; rices differ. Start tasting for doneness near the end of the time. When cooked turn off heat and add butter and parmesan.

Serve immediately. If the risotto has to wait it might firm up too much. If so, add just enough hot broth to make it creamy again.
guitarcries From: guitarcries Date: November 5th, 2002 12:25 pm (UTC) (Link)
Ack. Make that 3 tablespoons parmesan. :)
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