Pumpkin Risotto With Prosciutto Food

PUMPKIN RISOTTO

Steps:

• Heat butter and oil together in a large saucepan or frypan.
• Gently cook the onion and garlic.
• Add the rice and cook, stirring until the rice is coated in the oil mix.
• Cook this about 1 minute.
• Stir in the pumpkin and mushrooms.
• Pour over 1 cup of the hot stock.
• Cook, stirring often until the liquid is almost all absorbed.
• You don't want the liquid to be boiling in with the rice, just a gentle simmer.
• Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
• This takes about 20 minutes.
• You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
• Stir in the parmesan cheese,seasoning and parsley.
• It will go lovely and sticky with the cheese.
• Serve immediately.

PUMPKIN RISOTTO WITH PROSCIUTTO

Steps:

• In a sauce pan combine the pumpkin and chicken broth. Warm over a medium burner and then reduce heat to low; keep mixture warm.
• Heat the oil over medium heat and brown the prosciutto for 2-3 minutes. Add the garlic and sauté for another 1-2 minutes. Be careful not to burn the garlic. Add the rice; stir to coat the rice in the oil for 1-2 minutes until the grains are opaque. Add the Grappa, and allow the rice to absorb the liquid. Stir in sage.
• Reduce heat to low. Add ½ to 1 cup of chicken broth and pumpkin mixture to cover the rice. Allow the rice to absorb the liquid before adding another half cup of broth. Continue adding the broth-pumpkin mixture until it is used. You may need to adjust your temperature so the rice cooks correctly. This process should take about 20 minutes.
• When rice is al dente add the cheese, stir to incorporate. Add salt and pepper to taste. Divide into 4 portions and add parsley for garnish.

PROSCIUTTO AND PEPPER RISOTTO

Steps:

• Melt the butter and oil in a pan.
• Add the finely chopped onion and the crushed garlic clove.
• Stir in the rice for 1 minute.
• Add all the vegetable stock and white wine.
• Boil and simmer for 20 mins until the liquid disappears - stirring frequently.
• Add finely chopped pepper and ham then cook for a few minutes longer.
• Lastly add lemon juice , salt and pepper plus stir in the cream to taste.
• NOTE: I keep some extra vegetable stock to hand so that I can add it if the mixture gets quite dry.