Recipe, cooking and styling Barbara Torresan
This week pumpkin is my blog mistress: this delicate risotto is a delicious accompaniment to the cold and dark winter evenings when at dinner you want to eat something warm and tasty that could comfort us from the cold of the weather.
Ingredients (serves 4)
400g rice (vialone nano)
300g sausage (luganega preferably)
300g pumpkin (net less waste)
100g unsalted butter
3 shallots, chopped coarsely
1 liter of vegetable broth
white wine, salt, pepper, grated Parmesan cheese, fresh rosemary to taste
Cook the pumpkins in boiling water or steam them until soft, cut them to pieces. Sauté the chopped scallions with half of the butter over medium heat. When browned, add sausage, rice and let cook a few seconds, then pour in white wine and after a minute add pumpkin pieces.
Stir vigorously, making sure nothing sticks to the pan, and then pour half of the stock, at hot temperature. Continue stirring occasionally and adding stock little by little for about 18-20 minutes. When cooked season with salt, pepper, chopped fresh rosemary and the remnant butter to thicken the risotto. A good sprinkling of grated Parmesan cheese cheese completes the dish.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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