Pumpkin Risotto

Product :saffron
Category : rices
Nº of Portions :6
Origin : -
Source : From The Book ?The Rice Book? By Sri Owen

Method :
Heat the stock in a saucepan and let it simmer while you are cooking the risotto. Heat the oil in another saucepan, sauté the celery for 1-2 minutes, and then add the rice. Stir this around for 2-3 more minutes. Pour in a ladleful of stock , add the bay leaves, stir the rice again and leave undisturbed for 1 minute. Then stir again until all the liquid has been absorbed by the rice. Add a second ladleful of stock and proceed as before; then a third ladleful, and do the same again. Then, the fourth time round, put in 3 ladlefuls of stock and the pumpkin or squash cubes. Stir once, and cover the pan for 2 minutes. So that the pumpkin or squash will cook. Then uncover the pan and continue to stir the risotto. Add more stock, with the saffron or turmeric, and salt and pepper. Keep on stirring, Adjust the seasoning and taste the rice and squash to make sure they are cooked. The rice should ideally still be al dente, not quite soft. The whole process takes about 20-25 minutes. You may not need all the stock ? once the rice is cooked it will absorb any more. As soon as the rice is done , take the pan off the heat , stir in the grated parmesan, and then keep the lid tightly on the pan for 2-3 minutes while the risotto rests. Then remove the bay leaves and serve at once.
Advice :
2 tablespoons olive oil
1 stick celery, finely sliced
285 g Italian Rice
2 o 3 bay leaves
A pinch of saffron
225 g pumpkin or butternut squash, peeled and cubed
1,7 litres stock
Salt and pepper
4-5 tablespoons grated parmesan cheese

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