Risotto con la zucca
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Rice (Vialone) | ||
| 200 | grams | Milanese pumpkin; cleaned |
| 100 | grams | Butter |
| Parmesan | ||
| ½ | Onion | |
| 1 | Stock cube | |
| Salt | ||
Directions
Time required: 30 min ca.
1) Boil 1 litre water. 2) Fry the chopped onion in half the butter.
3) Pour in the rice and the cubed pumpkin; roast slightly then pour in the boiling water a bit at a time. 4) Half-way through the cooking, add the crumbled stock cube. 5) Add cheese and butter before serving.
Notes: This recipe needs dry pumpkin (milanese pumpkin in Italian): I don't know what it's called in English, but it has a dark knobbly skin and a dark orange dry, firm flesh. Neapolitan pumpkin is too watery.
Added: 26 March 1996 Source: Mom's recipe (adapted from _La Cucina Italiana_).
Posted by Anna Mazzoldi <mazzoldi@...>
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