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pumpkin risotto and porcini

Obviously I love risotto ... it must be understood through the already My previous writings (hereafter enter the picture as always clickable for those who want to read and post the recipe) ... it must be understood by the way I talk ... I describe them ... them alive ... it must be understood by how they present ... I cook ... recommend them ...

Risotto with green tea, shrimp and lemon

saffron risotto and nettles

beetroot risotto, gorgonzola and anchovies

Today I decided to make another ... still a vegetarian risotto ... to stay closer to everyone's taste ... to bring a dish exceptionally good but light ... because, above all, I just want to eat it ...

So here is my pumpkin risotto and porcini mushrooms:

The marriage of the pumpkin with a pig is something so beautiful as to seem impossible ... feast for the taste buds ... symphony of taste and great ball of cheerful goodness ...

Both are products of the earth ... unexpected gifts that every year they have the ability to impress me in front of the immensity of perfumes and sensory aspects of which is its nature ...

The pumpkin soup I obtained following the same procedure that you find here .. without of course use the orange peel on this occasion ...

I had dried porcini them personally, so I merely find them in water (changing it a few times at least) and then cook them in a pan with a dash of extra virgin olive oil, a clove of garlic and thymus.

As for cooking the risotto should be made as follows:

1. Toast the rice with just a little olive oil inside the cooking pot for choice;
2. When the rice is hot sprinkle with white wine and let it dry completely absorbed;
3. Join, then a couple of ladles of hot vegetable stock (made with carrot, celery and onion) and let it evaporate completely;
4. Continue cooking until a few minutes from the end and adding broth, stirring occasionally;
5. As a final liquid (instead broth to finish cooking) to use the cream of pumpkin (also hot) and add the previously cooked porcini risotto;
6. When the rice is al dente toglierlo dal fuoco, mantecare con fiocchetti di burro freddissimo e Parmigiano grattugiato, quindi coprire e lasciarlo riposare per un paio di minuti;
7. Impiattare e gustare.