Added by madamada | Mon 07 Dec 2009 @ 21:28
It\'s the same risotto with the same pumpkin but the challot I used tonight and the quality of butter made it unforgettable
a slice of butternut pumpkin
celery white onion carrot to make a veg stock
a beautiful big knob of good real butter
I started putting in the littl e potbellied pan celery carrot and onion to boil in salted water. I thn grated one carrot and a thick slice of the pumpkin I keep in the fridge, meant for supper needs, I finely sliced a challot and stopped to enjoy its beautiful pale lilla nuance. As soon as th stock had its right colour and taste I let the pumkin challot carrot mix go very slowly in a little ev olive oil until soft.
I heated the 7 handfuls for us three of carnaroli rice in an empty pan until toasted but not colored, adding th softened bright vegs and half a glass of white wine.
I went on adding a ladle of veg stock keeping both rice pan and veg stock one on lively fire until it was time to switch off and add th butter. I let it rest for a pair of minutes and brought on the table with parmigiano to grate.