Yellow risotto with pumpkin mousse
Yellow risotto with pumpkin mousse, the rice of witch
Yellow risotto with pumpkin mouse is a classic dish from the Lombardy region (Italy).
The choice of rice and pumpkin are essential to prepare a great yellow rice with pumpkin mouse.
The rice should be rich in starch, so that amalgamate well with a high degree of absorption to keep creaming.
The cooked rice without salt brings to 100 g: 130 calories, 2.36 g protein, fat 0.1 g, carbohydrates 28,73 g, cholesterol 0 mg.
The pumpkin cooked without salt brings to 100 g 20 kcal, 0.72 g protein, lipids 0.07 g. carbohydrates 4.9 g, cholesterol 0 mg.
Rice 80 g
Pumpkin 200 g
Milk 250 ml
Onion 50 g
Olive oil EVO 2 tablespoons (27 g)
Butter 20 g
Vegetable broth without salt 200 ml
While the pumpkin to cook in the oven at 180 ° C, prepare the vegetable broth.
In a saucepan, place the oil extra virgin olive oil and the onion to brown.
When the onion is golden, add the rice and toast lightly after that, pour the
vegetable stock and let the rice absorb.
Once rehydrated put the pulp of the pumpkin and continue cooking, adding hot milk.
Continue to stir and bring to a end with the milk.
When cooked, put the butter and mix well.
The success of the yellow risotto with pumpkin mouse, is due not only to the experience of the chef, but especially by the quality of the pumpkin.
If the pumpkin is not very flavorful you can adjust the flavor by adding 1-2 teaspoons of “fruit juice mostarda”, which will give the dish a slightly spicy flavor.
Garnish the yellow risotto with pumpkin mouse with parsley or chives.
@DrTraverso titolare del Copyright 2017