|Risotto baby Cuttlefish and Pumpkin|
The idea for this recipe comes from my daughter Virginia. She is a real foodie and love to try new dishes. A few days ago he Told me that he tasted this Risotto while she was with her aunt Marianna, at a restaurant in Pisa downtown. “Mom, souch a delicious risotto!” continued to say while her eyes were shining. Yesterday a farmer gave me a beautiful pumpkin from his garden.
Prep time: 15 minutes
Cook time: 30 minute
Total time: 45 minutes
- 2 full glassesrice (Carnaroli, Arborio, Roma)
- 2 1/2 ozbutter
- 8 tbspextra virgin olive oil
- 1onion (medium size)
- 1 1/2garlic gloves
- 2 tbspparmesan (reggiano)
- to tastesalt
- 1red hot pepper (small)
- 1 US quartbroth (vegetable)
- 1/2 glasswhite wine
- Put in a pan 4 tbsp EVO oil and the garlic. Just wait 1 minute and add the baby cuttlefish (if they’re too big, cut them in small pieces). Add the wine and wait until you don’t smell it anymore, let it fade. Now let everything cooks from about 5 minutes (if babies cuttlefish are really tender) to half an hour (if they’re harder). Add half a glass of water at a time, helping the cooking and taste until the cuttlefish are tender. Add the salt.Turn off the fire and leave aside.
- Put 1 oz of butter in a large pan with the EVO oil. Cut the onion and add it in the pan. Wait until it softens. At this point add the rice and wait until it “sings” in the pan (this procedure is called: toasting the rice).
- Now, in the same pan, put the diced pumpkin, adding a ladle of broth at a time and stirring the rice so that it doesn’t stick.
- When the rice is almost cooked (around 15 minutes in total), add the hot pepper and the baby cuttlefish with their sauce.
- Once the rice is ready (don’t cook it too much!), turn off the fire, add immediately the parmesan and the remaining butter and stir for about 2 minutes.
- Leave it aside for about 5 minutes and serve at the table.