Fish with saffron
first courses from Italy
1 hour 30 minutes
translated by Italian with
risotto with pumpkin in the pumpkin
let's start from the pumpkins. I used 2 small ones that I dug gently by withdrawing the pulp. In the empty pumpkin then I put a little oil, salt and pepper and put in the oven at 220 for about ten minutes.
I cut the pumpkin into cubes and in the meantime I made a cooking base with oil and onion. Stuffed and added the pumpkin. I browned, put the rosemary, seasoned with salt and pepper and cooked with broth.
I got a cream sauce. Apart from the toasted rice, blended with white wine and only after I added to the pumpkin and finished cooking with broth.
At the end of cooking I creamed with butter and Parmesan cheese out of the fire, placed in empty and served pumpkins.