Promised three-year wait, for sure. This risotto was done for another .... Halloween, but still could not reach the hands of lay.
This recipe I have long been met at some regular English culinary forum. I love sage and pumpkin, and my home - Fig. Here - how to order, all in one vial.
Very festive risotto, with unexpected flavor. At that moment I was not up to it, but next time he'll bring to the table directly in the pumpkin,
risotto with pumpkin and sage.
for 4 servings:
300 grams of rice for risotto (the original recipe advised Vialone Nano, I take the Arbor)
200-250 g pumpkin flesh
1 large stalk of leeks (white part)
100 g butter
1-2 sprigs fresh (!!!) sage
125 ml dry white wine
100 grams of grated parmesan cheese
1 liter chicken or vegetable broth
pumpkin and leek cut into cubes (brunoise).
in 1 / 3 sliv.masla spasserovat leeks until translucent, add the pumpkin, fry 5 minutes on low heat, stirring occasionally.
Add rice, a little toast, stirring constantly. Pour the wine and let it evaporate.
When wine evaporated, add a ladle of broth. Cook, stirring constantly and pouring hot broth for soup ladle, rice until cooked al dente.
Add 1 / 3 of plums. oil and grated Parmesan cheese. Mix well.
The remaining third of the oil quickly fry the finely chopped sage leaves and add to risotto.
Serve hot, garnished sprig of fresh sage, ideally - in the pumpkin.
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