Hello everyone here is more participation in the facebook group Dia um…Na cozinha , In the kitchen, I took advantage and made this quite different risotto with pumpkin UK because here not because of the lack halloween and to not throw out the pumpkins and chestnuts and a delicacy very hard to find around here.
When a challenge arises I always try to look for and study well what I will do, I chose this Gordon Ramsey recipe program and well known around here very old flame The F word. So I added nuts and already tell you that is delicious.
2 tablespoons butter
4 cups risotto rice (i use arborio)
6 quarts salt water
2 minced shallots
1⁄2 tablespoon garlic (chopped)
2 ounces white wine
2 tablespoons mascarpone cheese
2 tablespoons parmesan cheese
1⁄2 cup Chestnuts (before 25min in oven)
salt and pepper
Roughly chop pumpkin into small pieces.
Sweat in a sauté pan with whole butter until soft.
Transfer to a food processor and puree until smooth.
Return to a sauté pan and simmer until the liquid is dissolved and the puree is dry.
For the Risotto :4 cups risotto rice,salted water, 2 cups mixed chestnuts, cooked (roasted oven for 25min.).
Bring half the stock to a boil and season with salt. Boil the rice for 6 minutes or until al dente. Strain and transfer to a baking tray and cool.
Cooked risotto rice.
The remaining vegetable stock or salted water, Pumpkin Puree, 2 shallots minced, 1/2 tbsp chopped garlic, 2 oz white wine,2 tbsp mascarpone cheese,2 tbsp shredded parmesan cheese,-1/2 cup cooked chestnuts, Salt and pepper, Olive oil for sautéing.
Sweat the garlic and shallots with olive oil.
Add white wine and reduce until almost dry.
Add risotto rice and in small amounts add stock until rice is cooked.
Finish with the pumpkin puree, mascarpone, cooked chestnuts and season with salt and pepper.
Garnish with parmesan on top with chives cut into small pieces =)
I hope you like it, do not forget caring and sharing !!!
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Today i bring to blog Seabass and risotto recipe , Seabass is king of ocean . I hope you like it , i enjoy every bit of it =) Pesto is homemade and i will add recipe later .
1 1/2 cup Arborio rice
1 large onion, chopped
2 tablespoons (soup) of chopped leeks
2 large ripe tomatoes, seeded
1 liter of vegetable broth (used 750ml of water and 250 ml of white wine)
1/2 lemon juice
Salt and black pepper to taste kingdom
1 teaspoon (tsp) paprika powder (optional)
2 tablespoons (soup) of oil or olive oil
Heat oil in a pan and brown the onion. Add the leeks and mix well. Let it cook for a few minutes until lightly browned. Season with salt and add the Arborio rice, stirring constantly. Increase the heat, allow to determine, add a bit of vegetable broth and continue stirring. Add half of the tomatoes previously chopped seeded and in shell (if not using organic tomatoes, remove the peel).
Keep stirring and adding broth legumese wine when you feel that rice will stick to the pan. Add the paprika and continue this process stirring constantly for about 10 minutes each, always adding vegetable broth gradually, as needed. Join now the rest of the tomatoes, stirring frequently and adding more vegetable broth as needed. Check the salt and cook for about 15 or 20 minutes or until the rice is al dente.
Turn off the heat, add the black pepper freshly ground, the lemon juice.
For seabass grilled :
4 fillets sea bass, scaled and trimmed
Vegetable oil, for brushing
Brush the fish with a little oil and season with salt.Barbecue or grill for 3-4 minutes on each side until crisp and lightly golden on the outside, and cooked through.
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3 tablespoons unsalted butter
about 2 shallots, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
about 3 carrots, grated
3 cups vegetable stock
2 tablespoons minded fresh parsley
2 tablespoons minced fresh tarragon
1 teaspoon dried marjoram
1/2 cup freshly grated Parmesan cheese
Lemon juice to taste (about 1 medium lemon)
Melt the 3 tablespoons of butter over medium in a large skillet and sauté the shallots until they’re soft and translucent. Add the rice and cook for about 3 minutes, until the rice also turns translucent. Add the wine and stir until it is absorbed into the rice. Add the grated carrots, and then start adding the stock,1/2 cup at a time. Stir the rice well between each addition, as the rice should soak up the stock before you add more. It will take more time as you add more stock and the rice becomes more saturated. Continue to add stock until it is basically all used up and the risotto is creamy. The rice shouldn’t be mushy however, so stop while it still has a bit of bite to it.
Add the herbs and cheese and stir to incorporate it. Season with salt and pepper, and a little lemon juice in order to cut some of the sweetness of the carrots. On top and an extra sprinkling of Parmesan cheese and freshly cut parsley .