Ingredients (for 6 servings):
2 cups Italian arborio rice
3 cups vegetable stock or water
100 g chopped shallots or purple onion
1/4 cup dry white wine
200 g dolorita or pumpkin without peel and seeds cut into cubes 2 cm by 2 cm From
a clove of thinly sliced garlic
8 pieces of boiled peeled chestnuts
4 fresh sage leaves
4 tablespoons butter
8 tablespoons ground parmesan
to cream:
350 g dolorita or pumpkin without peel and seeds cut into coarse cubes
Sage leaf
250 ml sweet cream
Salt, white pepper, ground nutmeg
Preparation instructions
:
In a small pot, put all the cream ingredients, season with salt, a pinch of nutmeg and white pepper and cook over medium heat until boiling, lower the heat and cook until the dolorita softens.
Using a rod blender or Magimix, grind well until a smooth cream is obtained.
To make the risotto
In a wide, deep pan, melt 2 tablespoons butter, add the onion, 2 sage leaves, dolorita cubes and garlic and sauté for 2-3 minutes until the onion begins to sweat, add the risotto and stir for another 2-3 minutes, add the white wine and stir until the wine is absorbed into the rice, add 2-3 ladles of hot vegetable stock or hot water, stir and each time add a little hot stock until the rice absorbs the liquids.
Continue the process of adding the liquids for about 10 minutes until the rice softens but immediately, at this point add the cream we prepared, mix well, remove from the heat, add the rest of the butter and parmesan and mix well until a creamy risotto is obtained.
Serve immediately with more parmesan and sage leaves on top.
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