Cooking on too low a heat, using too wide a pot or perhaps not enough stock... all things that are said to ruin a risotto before you've even had the chance to really put some love into it. But according to Head Chef Eros Brambilla at Ravioli&Co. in Dubai's DIFC neighborhood, making Risotto Zucca Porcini (risotto with pumpkin and porcini mushroom) is all about using the right utensil. Read on to find out how it's done right.
- 200G Carnaroli rice
10g Chopped onion
1l Vegetable Stock
Salt and pepper
2 tbsp Olive oil
50g Porcini mushrooms
1 clove Garlic
80g Pumpkin Butternut
- Cut the porcini into thin slices.
- Put a sauce pan over a medium flame stove then add the olive oil, the garlic and the porcini, cook for five minutes and season with salt and pepper.
- Set the pan aside and meanwhile begin peeling the pumpkin, remove the seeds, cut into cubes and season with olive oil, salt and pepper. Place this in a baking tin covered with aluminum foil and bake in the oven at 180° for 30 minutes or until the pumpkin is soft and when complete, mash it with a fork.
For the risotto:
- Melt half of the butter (25g) in a pan on medium/high heat with finely chopped onion. Once the onions are translucent and soft, add the rice and stir for few minutes.
- Keep the pan over a medium heat and pour in a quarter of the vegetable hot stock (250ml). Simmer the rice, stirring often, until the rice has absorbed all the liquid.
- After 10 minutes add the porcini mushroom and the mashed pumpkin and continue to cook for 6 to 8 minutes while adding the remaining stock - it should start to become creamy, plump and tender. Don’t forget to stir with a wooden spoon- that’s the secret to the perfect risotto.
- Remove the pan from the stove, set it aside, and add the parmigiano and butter for the “mantecatura”. Cover for 2 minutes ….a tavola è pronto il risotto.
- Main Dishes