RISOTTO ZUCCA E PORCINI – Recipe
Risotto with pumpkin and porcini mushroom
Ravioli & Co. – A foodie’s haven is all set to bring the ‘Real Italian’ style dining to Dubai. Head Chef Eros Brambilla shares with us one of his beloved recipes ‘RISOTTO ZUCCA E PORCINI’ (Risotto with pumpkin and porcini mushroom) to help us bring the authentic Italian flavors on the plate.
Carnaroli Rice 200g
Chopped Onion 10g
Vegetable Stock 1 Litre
Pepper And Salt
Olive Oil (2 Tablespoon)
Porcini Mushroom 50g
Garlic (1 Clove)
Pumpkin Butternut 80 G
Cut the porcini into thin slices.
Put a saucepan over a medium flame stove then add the olive oil, the garlic and the porcini, cook for 5 minutes and season with salt and pepper.
Set the pan aside and in the meantime start peeling the pumpkin remove the seeds cut them into cubes and season it with olive oil, salt, and pepper, put them in baking tin covered with aluminum foil and bake them in the oven 180° for 30 minutes or until the pumpkin is soft then mash it with a fork.
For the risotto melt half of the butter in a medium high pan with finely chopped onion until soft, add the rice and stir it for few minutes.
Keep the pan over a medium heat and pour in a quarter of the vegetable hot stock.
Simmer the rice, stirring often, until the rice has absorbed all the liquid.
After 10 minutes add the porcini mushroom and the mashed pumpkin and continue the cook for 6 to 8 minutes adding the remaining stock – it should start to become creamy, plump and tender.
Don’t forget to stir with a wooden spoon that’s the secret of the perfect risotto.
Remove the pan from the stove, set it aside add the Parmigiano and butter for the “mantecatura” cover for 2 minutes ….a tavola è pronto il risotto!