RISOTTO WITH PUMPKIN AND SAGE

RISOTTO WITH ZAPALLO AND SAGE (RISOTTO WITH ZUCCA AND SAGE)

Sent recipe Silvia Quiroga, a subscriber who lives in Italy and who says that it goes out, much but very richly.

I checked the recipe, and I believe that it is right, asique scarcely let's have time, we must do it!!

Ingredients for 4 persons:

*300 gms. of rice for risoto (vialone friend)

*un zapallo medium (of the gray type, of 1 ½ kg. Aprox)

*100 gms. Of fat (or margarine, to divide it in 3 parts)

*un sprig of fresh sage

*medio white wineglass

*100 of Parmesan grated

*sal and pepper to taste

*caldo (quantity nec. 1 l. aprox).

*un big leek

Preparation:

1st to Wash and to dry the zapallo, since it will be the source of presentation of the risotto, to extract a track in way that stays like the lid, with the enclosed end.

2nd This operacón begins on having selected the zapallo, the possible most round and equal thing, with the end and without blows or breaks.

3rd Cabar the pulp of the zapallo, to separate and to discard the seeds and the threads.

4th to Cut in buckets the pulp up to having the necessary weight: 200 or 300 gms

5th to Sting the leek and rehogarlo with a bit of the fat in a big frying pan, to add the zapallo small cubes, to salt and to add a ladle of warm broth; to cook 5 minutes covered.

6th to Add the rice, to toast it a little, to bathe it with the white wine and to allow it to evaporate.

7th to Turn to (add) next the rest of the warm broth, to mix well, to cover and to cook in 15 minutes.

8th to Add now with the fat and the Parmesan one.

9th Next to transfer the risotto to the zapallo that we prepare in advance.

10th In an antiaderente frying pan, rehearth the sage sheets with a bit of fat and it to turn (to throw it) on the risotto: now they will be able to take it to the table for delight of all.

Buon appetito!!