Fish with saffron
10 recipes
Pumpkin risotto with saffron sauce
ingredients
servings
4
Rice
300 grams
Pumpkin
400 grams
Onions
1 half
White table wine
100 grams
Vegetable broth
500 grams
Soya butter
30 grams
Olive oil
2 spoons
Iodized salt
to taste
Grated Parmesan cheese
4 spoons
Saffron
1 teaspoon
Shallots
1 unit
Rice milk
60 grams
Extra virgin olive oil
to taste
Guar gum
50 grams
Iodized salt
to taste
Black pepper
to taste
first courses from Italy
Pumpkin risotto with saffron sauce
Pumpkin risotto with saffron sauce
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pumpkin risotto with the Thermomix is a fast and practical recipe to make in no time a first really delicious dish. Then if you add the saffron sauce, the recipe makes it even more interesting. This recipe can be done in two ways: normal risotto pot or with the help of the fantastic Thermomix.
preparation
step 1
We start preparing the saffron sauce
step 2
Chop the shallot very finely and put it in a pan with a drizzle of extra virgin olive Dolio,
step 3
saute until it softens being careful not to let it burn.
step 4
Pour half a glass of white wine and wait until the alcohol evaporates completely and then add milk.
step 5
Mix everything in order to homogenize the ingredients. Add the guar gum that will serve to thicken the whole.
step 6
Season with salt and pepper and simmer your sauce for a few minutes.
step 7
Turn off the gas and filtered the sauce with the help of a strainer so as to have a smooth dressing and then fluid.
step 8
At this point, add the saffron mix well so as to donate to your saffron sauce a uniform color.
step 9
Blend all with a mix and put the sauce in the fridge.
step 10
To make rice
step 11
Clean, cut into slices the pumpkin into small cubes Finely chop the onion and place in a large pan in which you have previously cooked the oil.
step 12
Let fry the onions in sweet fire for about 10 minutes, until it will be so tender that it melts.
step 13
Then add the pumpkin and brown for a few minutes, stirring to keep it from sticking.
step 14
Begin then to add a ladle of broth, and aggiungetene other, little by little up to cook the pumpkin (about 20 minutes): must be well tender and creamy.
step 15
Separately, heat a large frying pan and step into the rice to toast over high heat until it is opaque, turning often for not doing so hot.
step 16
It will take 2-3 minutes. then Pour the white wine and stir immediately not to attack.
step 17
As soon as the wine has completely evaporated, add the rice to the pan with the pumpkin.
step 18
Stir well to mix the flavors and prevent the rice from sticking.
step 19
As soon as the rice begins to dry, add a ladle of hot broth, and continue gradually adding the next only when the previous one has been absorbed,
step 20
until it reaches the right degree of cooking. It will take 15-20 minutes depending on the rice used.
step 21
Towards the end of the set cooking pepper and salt. Finally, with the heat off, stir in the butter and grated Parmesan.
step 22
Mix thoroughly, then add a last ladle of broth satin if you prefer a more creamy risotto (allonda). Let thicken a minute before Serve.
step 23
In the pot put the rice with a spoon and add the saffron sauce.
