Risotto alla «zucca» (Pumpkin Risotto)
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Risotto alla «zucca» (Pumpkin Risotto)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 500 g 1 lb risotto rice
- 1 medium onion finely chopped
- 250 g 1/2 lb baby yams, peeled and cubed
- A splash of white wine
- broth q.b.
- butter
- 75 g 4 oz freshly grated Parmesan cheese
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Instructions
- So there you have it: just make the risotto as you normally would, starting with a soffritto of onion sautéed in butter. Here you want only butter, and a lot of it, to underscore the sweetness that is characteristic of the dish.
- Then add your baby yams, peeled and cut into small dice, and allow them to sauté gently to soak up the aromas of the seasoned butter (insaporire).
- Then proceed in the usual manner, toasting your rice, then adding successively a splash of white wine, then ladlefuls of broth, letting each evaporate before adding the next.
- At the end of cooking, add the grated parmesan and a dab of sweet (preferably cultured) butter and stir vigorously for about a minute off heat. The yams will have dissolved completely into the risotto, lending its sweet flavor, lovely golden color and a subtle, velvety texture to the rice.
- Serve your risotto alla zucca immediately.
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