{"id":7205,"date":"2012-11-25T00:01:22","date_gmt":"2012-11-25T05:01:22","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=7205"},"modified":"2012-11-24T21:33:21","modified_gmt":"2012-11-25T02:33:21","slug":"italian-pumpkin-risotto-recipe-from-la-tavola-marche","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2012\/11\/25\/italian-pumpkin-risotto-recipe-from-la-tavola-marche\/","title":{"rendered":"Italian Pumpkin Risotto Recipe from La Tavola Marche"},"content":{"rendered":"

La Tavola Marche<\/span><\/a><\/span> in Le Marche, Italy is an organic farm, inn and cooking school. The facility is located in central Italy. Be sure to check out their fascinating website. La Tavola Marche Agriturismo & Cooking School \u00a0was the winner of the 2011 and 2012 Certificate of Excellence from tripadvisor.<\/p>\n

Cheers! Kathy<\/p>\n

 <\/p>\n

Pumpkin Risotto<\/strong><\/p>\n

Risotto di Zucca<\/em><\/strong><\/p>\n

Serves 6<\/p>\n

Ingredients<\/strong><\/p>\n

4 Tablespoons olive oil
\n1 onion, chopped
\n1 garlic clove
\n3 big handfuls of diced pumpkin (about 3 cups or 400 gr) butternut squash or sugar baby
\n5 cups or so fresh vegetable or chicken stock
\n3\/4 cup dry white wine
\nscant 2 cups risotto rice – Arborio or Carnaroli are best
\nsalt & pepper
\nParmesan cheese
\nsage leaf (optional)
\nfew tablespoons of cream (optional)<\/p>\n

Directions<\/strong><\/p>\n

    \n
  1. Heat the oil in a pan over low heat, add the onion & garlic and a little salt and pepper and sweat for 10 minutes or so with out browning.<\/li>\n
  2. Next, add\u00a0the pumpkin with a few spoonfuls of vegetable stock and cook them slowly until tender. Then raise the heat, add the rice and herb sprig and saute for a minute or two. Add in the wine and let it cook out but be sure to continuously stir.<\/li>\n
  3. Season with a little salt and pepper.<\/li>\n
  4. Meanwhile, bring the stock to a boil in another pot and check that the rice is now on a medium low heat.<\/li>\n
  5. Add a ladle-full of the hot stock to the rice and cook, stirring constantly, until it has been absorbed.<\/li>\n
  6. Continue adding the stock, a ladle-full at a time, constantly stirring until each addition has been absorbed. This will take 18-20 minutes.<\/li>\n
  7. When the rice is al’dente, turn off the heat, add in a handful or two of graded cheese and give the rice one more stir, check seasoning. Rice should be thick & creamy but not runny. Cover the pot and allow the rice to sit for a couple of minutes. Make sure to remove the thyme sprig or sage leaf.<\/li>\n<\/ol>\n

    To serve, spoon the rice into the bowls and sprinkle with Parmesan, drizzle with extra virgin olive oil and serve immediately.<\/p>\n

    If you like to make the rice a little richer, try adding 2 tablespoons cream at the point when the Parmesan is incorporated.<\/p>\n

    Recipe provided by La Tavola Marche<\/span><\/a><\/span>, Italy<\/p>\n