John Myers
Pumpkin and Boletus Risotto
The perfect pumpkin and boletus risotto recipe with a picture and simple step-by-step instructions.
- 500 g Arborio risotto rice
- 1 bunch Soup greens
- 1 Pc. Parsley root
- 1 Pc. Onion red
- 1 Pc. Fennel
- 1 Pc. Pumpkin small
- 150 g Dried porcini mushrooms
- 750 ml White wine dry
- 150 g Butter
- 200 g Pecorino
- 60 g Seedless grapes
- Soak the boletus in lukewarm water. Peel the vegetables. Make a broth with the vegetable peel and the mushroom water and season with salt.
- Cut the soup greens and pumpkin into small pieces. Sauté the vegetables in plenty of butter in a saucepan. Add salt, pepper and the soaked mushrooms and cook at the same time. Add the rice and stir until it becomes translucent.
- Fish the vegetable skins out of the broth. Deglaze the rice with the wine and broth and let it steam until the risotto becomes thick. Keep adding a ladle of broth and stirring constantly until the rice has absorbed it.
- After a while, add the pumpkin and cook.
- Season to taste with salt, pepper and grated pecorino cheese. Leave some of the cheese for decoration. Arrange the risotto with seedless grapes and grated pecorino cheese on plates.
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