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!!!