RESCUE RISOTTO IN A BUSY SATURDAY

risotto-fine

Last Saturday my boyfriend and I were so busy between house furniture shops and housekeeping works that we couldn’t even find the time to go to the supermarket and buy something for lunch.

A pumpkin coming directly from the fields around the small town we live in was looking at me since several days, so I decided I had to prepare something by using that lovely gift coming directly from this warm beginning of Autumn!

I opened the fridge, scanned the shelves and found the following “delicious” ingredients:

  • An half red onion, remaining from a tomato and vegetables sauce prepared 2 days before, so still in good conditions;
  • An half red chicory, remaining from a quiche with brie and smoked ham prepared the weekend before…so not in very good conditions;
  • A chicken wurstel, that honestly is far from being an example of “nouvelle cuisine”, but it necessarily had to be used since it was opens since 2-3 days (I use wurstel to force my dog to take pills);
  • Brown rice (in general I prefer brown rice, brown pasta and brown bread since they are tastier and healthier than their white “friends”);
  • A bottle of Prosecco, always available and ready to use;
  • A 30 months old piece of Parmigiano Reggiano.

 

Looking at that perfect combination of fresh and genuine raw materials (…) I understood that I had the complete ingredients selection to make a very good…risotto with Pumpkind and Red Chicory!!!

 

Therefore, let’s introduce a new recipe I create just using the ingredients I found at home:

 

RISOTTO WITH BROWN RICE, PUMPKIN AND RED CHICORY

 

Ingredients (for 2 people):

 

  • Brown rice 150g
  • 1 table spoon of Extra Virgin olive oil
  • Red onion 30g
  • Pumpkin 100g
  • Red Chicory 50g
  • A half wurstel (medium size)
  • ¼ glass of Prosecco
  • Parmigiano Reggiano (at you pleasure)
  • Butter
  • Salt
  • Black Pepper

 

 

Preparation:

 

Warm the extra virgin olive oil in a nonstick pan (with high sides), chop the onion and add it to the warm oil after 1 minute.

Reduce heat and wait for the onion to darken, in the meantime cut the cured pumpkin in small squared pieces and wash the Red Chicory (by eliminating the dark brown parts of the leaves, if present). As soon as the onion becomes darker put the mix of chopped pumpkin and red chicory, raise the heat at a medium level and cover with a lid.

risotto1

Cook the mix for 5 minutes, then open the lid and add 2 fingers (1/4 glass) of white wine. Make it completely evaporate, add 2-3 pinches of salt, the wurstel (chopped in very small pieces) then fill the pan of water until 1/3 of the deepness. As soon as water boil add the rice and cover, cook for 10 minutes and stir after the first 5 minutes, then keep the lid open until the rice is cooked.

risotto-e-acqua

Brown rice takes about half an hour to be completely cooked, you have to continue to add hot water as it keeps to absorbe it. When the rice is cooked (you will notice that by checking its consistency, that has to be dense and creamy), switch off the fire, add grated Parmigiano Reggiano as you wish, a nut of butter and 2-3 pinches of salt and pepper.

 

risotto2

 

Your risotto is ready to be served…and it’s really delicious J

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