Charcuterie | Rice & pasta

Morcilla and Pumpkin Risotto

My monument to the Italian Risotto! What a delicious dish it is… that flavored creamy rice can make parents and kids delight. Those who follow this blog know about my rice weakness. I can’t help it… when I see a rice dish in a restaurant menu; I have to taste it… even if it has some cheese as risotto does. Yes, I have a problem with cheese but I keep on trying it and maybe one day I will become an adult and will enjoy it ;D.
Each country has that special rice dish that highlights its traditional cuisine… I’m talking about Japanese Sushi, Spanish Paella, Chinese fried rice, curried Indian rice and so many other fantastic rice dishes. Each culture uses a different kind of rice and a different way to cook it. So far, I have only experimented with short and medium grain. Short is mostly used in Japan and medium is used in Italy and Spain among other countries.
To prepare a risotto you should either use arborio or carnaroli rice and bomba or extra for a paella. In both cases the rice absorbs the flavour and essence of the ingredients and becomes a pure delight for your palate.
And without more delay, here is the recipe for this Italian risotto with a Spanish touch!
Ingredients for 4 servings: 4 small cups of arborio rice, 4 slices of peeled morcilla, 400 grs. of pumpkin dices, 1/2 a cup of white wine, 1 liter of vegetable broth, 5 spoons of parmesan grated cheese, 1 leek, 1 spoon of butter, 1 spoon of olive oil and some salt.
  • Clean and cut the leek in small pieces and soften in the butter and oil. When softened (not golden) add the wine and let reduce at low heat.
  • Prepare the broth and heat up.
  • Add the diced pumpkin and the rice and let it cook at medium heat for a minute. Keep on stirring all the time.
  • Add part of the boiling broth and stir. Keep on adding hot broth to the rice whenever it absorbs it.
  • The rice will be done in 18 minutes (or the time the rice package suggests). You should be stirring it all the time.
  • Cut the morcilla slices in small pieces and add to the rice, add 4 parmesan spoons too, turn the heat off and keep on stirring until the parmesan melts. Taste and add salt if needed. Shape your risotto as timbals or simply pour in a concave plate.
  • Place the rest of cheese between two oven papers and put under the grill. When it gets toasted wait until it colds and decorate your risotto.
Enjoy life and food!!!


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11/08/2011 · 9:28 h by fanal blau

Això és una obra d’art monumental, Núria!
Si mai et cal algú per fer els tastets, compta-hi!
Una abraçada, bonica!

11/08/2011 · 11:37 h by bellini

Love the litle cheese toasts here my friend, as well as the delightful rissito. I am a huge fan of squash in a rice dish.

11/08/2011 · 14:03 h by Gloria

Happy to see you dear Nuria, this look special and awesome, me encanta!!! besos

11/08/2011 · 19:52 h by FOODalogue

I LOVE this dish! Pumpkin and morcilla must be a wonderful combination in that creamy risotto and the presentation is very artistic!

11/08/2011 · 21:42 h by Laura (Blogging Over Thyme)

How beautiful is this!! Geez louise :)

11/11/2011 · 18:58 h by Jenn @leftoverqueen

What a gorgeous presentation!

11/27/2011 · 23:55 h by FoodEpix

This looks gorgeous. Would love for you to share this with us over at

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