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
- Cut the pumpkin in wedges
- Let them sit in the oven (220 degrees) for 15 minutes
- Remove the rind
- Fry the diced onion in half the butter
- Add the rice and stir for about four minutes
- Add the wine and later a ladle of broth
- Stir and add broth when the liquid has evaporated
- Add the pumpkin
- Continue adding broth for about 15 minutes
- When the rice is al dente, add the remaining butter and cheese
- Add some freshly ground pepper and salt
- Stir until the pumpkin risotto is smooth as silk
- 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.
