Pumpkin and Almond Risotto
For this dish I used a rice mill rice Carnaroli full Ferron. This type of rice requires a soaking at least a couple of hours and cook for at least 45 minutes, so if you prefer another rice we recommend Vialone Nano. Obviously, I laughed Ferron not very common and not so cheap, but if you happen to try them.
By pairing with this dish ... of course I recommend a Riesling Italico
Ingredients
280 gr of rice carnaroli full
300 grams of pumpkin into chunks
50g of shelled almonds
onion
30 g margarine
8DL vegetable broth
half glass of white wine
a tablespoon of balsamic vinegar
nutmeg
salt
Procedure
In a saucepan sauté chopped shallots with 20 grams of margarine and squash for 5 minutes. Combine the vinegar, allowed to absorb wet with a ladle of hot broth, cover and simmer over low heat for 7 minutes. Meanwhile, toast the almonds in the oven and chop
Lift the lid, add the almonds and rice and seasoning to 1 or 2 minutes. Sprinkle with the wine and let evaporate. Adjust salt.
Pour in a ladle of hot broth and continue cooking for 40/45 minutes stirring often and adding a little 'stock each time it dries. Before removing from heat add the remaining margarine and a bit 'of nutmeg.
By pairing with this dish ... of course I recommend a Riesling Italico
Ingredients
280 gr of rice carnaroli full
300 grams of pumpkin into chunks
50g of shelled almonds
onion
30 g margarine
8DL vegetable broth
half glass of white wine
a tablespoon of balsamic vinegar
nutmeg
salt
Procedure
In a saucepan sauté chopped shallots with 20 grams of margarine and squash for 5 minutes. Combine the vinegar, allowed to absorb wet with a ladle of hot broth, cover and simmer over low heat for 7 minutes. Meanwhile, toast the almonds in the oven and chop
Lift the lid, add the almonds and rice and seasoning to 1 or 2 minutes. Sprinkle with the wine and let evaporate. Adjust salt.
Pour in a ladle of hot broth and continue cooking for 40/45 minutes stirring often and adding a little 'stock each time it dries. Before removing from heat add the remaining margarine and a bit 'of nutmeg.
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