Fish with saffron
75 recipes
Pumpkin Risotto, Tomino and saffron
ingredients
servings
4
Extra virgin olive oil
to taste
Iodized salt
to taste
Garlic
1 wedge
Saffron
to taste
Speck
1 slice
Tomino cheese
2 unit
Vegetable broth
1 and 1/2 liters
Pumpkin
500 grams
Rice
320 grams
first courses from Italy
Pumpkin Risotto, Tomino and saffron
Pumpkin Risotto, Tomino and saffron
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A simple but tasty dish!
preparation
step 1
Prepare the vegetable stock and keep warm. Meanwhile clean the pumpkin and cut into cubes.
step 2
Cut the two tomini cubes. Cut the bacon into strips and sauté a few minutes in a hot pan without adding fat and set aside.
step 3
Into another pan brown the pumpkin for a few minutes with a dolium wire and garlic clove. Add a ladle of broth, and then add more, a little at a time, to bring the pumpkin cooking for 20min
step 4
When the pumpkin has reached a creamy texture and all the broth has evaporated, remove garlic, add the rice and toast a couple of minutes. Then add the hot broth, a ladle at a time.
step 5
About halfway through cooking, dissolve in a glass saffron with a ladle of hot broth and add to the rice. Continue cooking, finally turn off the heat and add the Tomino, mix well.
step 6
Serve the rice, garnished with bacon.
