Pumpkin and Bacon Risotto by Maruska Guagliardo From TP in Portugal
INGREDIENTS
HOW TO PREPARE
• 500 grams pumpkin • 125 grams bacon • 350 grams Arborio or Carnaroli rice • 1 liter hot broth • 1 large white onion • 1 carrot • 1-2 celery stalks • 30-50 grams butter, depending on taste • Parsley for garnishing • 50-100 grams parmesan cheese
01. Prepare a vegetable broth with celery, carrot, and ½ white onion in about 1 liter of water. 02. Cut the pumpkin in half, remove the seeds, and slice it. Season with salt and thyme, then roast at 180°C for 30 minutes. 03. Cook the bacon in some oil until crispy, then set aside on paper towels. 04. Blend the roasted pumpkin into a smooth purée. Add a little broth if necessary. 05. Sauté the other half of the onion in oil, add the rice and toast it. When it's too hot to touch, deglaze with white wine. 06. Once the wine has evaporated and you no longer smell the alcohol, add the broth, two ladles at a time. The rice should "risottare," meaning it absorbs the liquid before you add more, releasing its starch for creaminess. 07. Halfway through cooking, add the pumpkin purée, continuing to add broth to keep the rice from drying out. The risotto will become nice and creamy. 08. Finish by stirring in butter and grated parmesan. 09. Garnish with parsley and add the crispy bacon. (For a vegetarian version, substitute with toasted nuts like walnuts or almonds).
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Global Meat Classics | Tastes That Cross Borders
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