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Pumpkin Risotto according to Tony

Pragmatic recipe
personal zucca risotto pumpkin

Tony's pumpkin risotto

Pumpkin risotto is Tony’s piece de resistance. The funny thing? It’s never the same and yet unmistakably his. When I asked for the recipe his guffaw woke the neighbors. 

This is the classic, basic method to make risotto. A procedure to follow and improvisation is not at the order of the day.

  • Prep Time 30 Minutes
  • Cook Time 30 Minutes
  • Total Time 60 Minutes
  • Serves 4 People
  • Calories 200 kcal

Ingredients

  • 400 of pumpkin - cleaned
  • 350 grams of carnaroli rice
  • 80 grams of grated cheese (Parmesan)
  • 50 grams of butter
  • 1 onion
  • 1.5 liter of vegetable stock
  • Half a glass of white wine
  • Salt and pepper

Instructions

  1. Cut the pumpkin in wedges
  2. Let them sit in the oven (220 degrees) for 15 minutes
  3. Remove the rind
  4. Fry the diced onion in half the butter
  5. Add the rice and stir for about four minutes
  6. Add the wine and later a ladle of broth
  7. Stir and add broth when the liquid has evaporated
  8. Add the pumpkin
  9. Continue adding broth for about 15 minutes
  10. When the rice is al dente, add the remaining butter and cheese
  11. Add some freshly ground pepper and salt
  12. Stir until the pumpkin risotto is smooth as silk
  13. Slice the fillet just before serving

Notes

Tony's pumpkin risotto is a basic recipe. And it is upon this base one can improvise. Whether it is Gordon Ramsay or Jamie Oliver, the basis does not vary.Preparing risotto requires a certain skill. And only practice, a lot of practice brings you there. Remember to eat your mistakes.The vegetable stock used by Tony is simple yet ingenious. Roughly cut white onion, celery stalks and leaves. And a carrot if you have one. No ado with spices or herbs. Keep it simple. Keep it healthy and keep on trying.

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