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Risotto with pumpkin and saffron

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

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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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boiled with saffron and herbs Salsette

recently on the internet I found a nice recipe published by www.cucina.corriere.it site that I loved it because it's very simple, but at the same time offering delicious and tempting. Then if you have time to devote to preparing a little something new (given time is to let the saffron soak in, both for baking - about 3 hours), try it now.

If you want to accompany boiled meats with a nice glass of wine, the experts suggest the Courier to uncork a good Rosso di Montepulciano!

The ingredients are for 4 people.

For the boiled :

800 g of beef, one piece

2 carrots 1 onion

1 potato

1 / 2 celery

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For the herb sauce:

20 g of parsley

10 g of marjoram

5 g chervil

10 g of basil

10 g dill

6 chives

1 egg

2 fillets anchovy (avoid if you want to lighten up a bit ')

2 tablespoons salted capers

1 tablespoon mustard

Vinegar Extra Virgin Olive Oil

For saffron sauce:

1 dl fresh cream

2 pinches of saffron threads in pure

few tablespoons of milk

Put the saffron to soak in a little hot milk using an airtight container for an hour. Then add the cream.

Gather in a casserole onion, peeled and cut into quarters, a carrot and celery trimmed and the meat, cover with water and bring to a boil, skim, salt lightly, reduce heat and simmer for 2 ½ hours.

Boil the egg in boiling water for 10 minutes, let cool and shell. Wash the herbs, dry them and chop them together with the dill and capers, rinsed and drained, cut four thin chives, drained and chopped anchovy fillets. Combine all ingredients in a bowl and work together with the yolk with a fork, add 4 tablespoons of vinegar and mustard, diluted the mixture, then add 5 tablespoons of oil in line without stirring. Pour the sauce into a gravy boat.

About half an hour before the meat is ready, pick up some ladle of broth in a small saucepan and cook the remaining potato and carrot, cut into pieces.

heat the cream and reduce it by half. Drain the carrots and potatoes. Drain the meat, allow to cool, slice and distribute it in individual dishes, pour over the saffron sauce and, next, 1 tablespoon herb sauce. Garnish with potatoes, carrots and chives remained roughly cut and serve immediately.