who follows this blog knows of my passion for risotto. And among those that I have proposed so far, I realized that I never posted what I prefer of all, the risotto with pumpkin and saffron. Online versions of it you can find many, with the bacon browned in a pan with the ham, sausage, with a pinch of blue cheese or Emmentaler, but honestly what I like best is the simplest, namely that where the delicate flavor pumpkin and sweet it is "challenged" only by the strong taste of saffron. In my humble opinion, if they were added to other ingredients (eg. Speck or gorgonzola), the taste of saffron would be lost completely and be ruined for sure also the most delicate of the pumpkin. If you want, the only addition that would be a cheese, to be dissolved in a few moments before the risotto is finished cooking, so as to make the dish creamier.
The ingredients are for 4 people.
Ingredients:
500 g. arborio rice
800 g. Pumpkin
1 onion
grated Parmesan
Extra virgin olive
Sale
1 heaped teaspoon of pure saffron in Wireless
broth
a cheese (if desired).
Put saffron soak in an airtight container (tupperware) with half a ladle of hot broth. Allow to soak for un'orettta.
clean the pumpkin and cut it into cubes.
In a saucepan large enough, the oil and fry the onion, once golden, add the pumpkin and cook for a couple of minutes. Add the rice, make a little brown 'in pan and start adding the broth. Pour a little 'time to the stock each time it is absorbed by the rice.
When the rice is al dente, add the saffron and wait until the broth is almost all absorbed during cooking. Then add a small cheese (if you want, otherwise avoided as well) and finally the Parmesan cheese. Stir and, when ready, serve immediately.
Bon appetit!
Photo: www.on-line-gratis.com
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