Fish with saffron
first courses from Italy
translated by Italian with
How I love the risotto! You can easily customize according to taste and let's face it, they are a great alternative to pasta and versatile to the fullest! One day I will also give you my recipe for omelet rice, one of the goodness that I always got my grandmother, but now I want to greet this fall entered a spectacular entrance into our lives with a pumpkin risotto and porcini mushrooms.
Begin to realize the vegetable broth by placing a small pot with water on the fire and putting in an onion, celery and carrot. Alternatively you can use the vegetable stock cube!
Boil all in a way that water takes well the flavor of the vegetables.
In the same saucepan also boil the pumpkin, cut into small cubes. Pull out of the freezer to thaw the mushrooms well.
In a pan fry the shallots previously cut into small pieces with a tablespoon of extra virgin olive oil.
While well browned shallots in a pan made the basket of Parmesan:
distributed the grated cheese over the entire surface and when it begins to brown peel it off with a spatula and immediately put it upside down on the back of a cup until it will not be cooled.
Keep aside. When the shallots are browned add the rice. Do toast a couple of minutes and then add two or three ladles of broth.
Continue cooking stirring always adding salt and pepper to taste.
When the pumpkin is soft enough that it can be broken with a fork, put it aside, half frullatela and add the cream to the rice.
The other part pumpkin talgiatela still smaller pieces along with the mushrooms and after five minutes, again with the addition of vegetable broth, add to the whole.
Continue cooking, adding broth until it is not cooked rice (it will take about 15-18 minutes on low medium heat).
Once ready the rice, remove from heat the pan and stir in butter and Parmesan cheese until it reaches the classical wave!
Serve it in the basket of parmesan cheese surrounded by a sprinkling of freshly ground pepper.