Mama Zuquinis Risotto Di Zucca |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is one of the specials offered during the Fall season at my local Italian restaurant. Ingredients:
4 cups dried wild mushrooms (mixture of shiitake, oyster and crimini) |
4 cups hot water |
1/2 cup dry white wine |
4 teaspoons chicken bouillon or 4 teaspoons vegetable bouillon |
1 tablespoon extra virgin olive oil |
1 medium onion, finely chopped |
2 garlic cloves, finely chopped |
1 cup uncooked arborio rice |
1 cup pumpkin puree |
1 teaspoon fresh thyme leaves or 1 teaspoon fresh sage leaf, chopped |
1/2 cup parmesan cheese, freshly grated |
1 tablespoon butter |
ground black pepper, to taste |
Directions:
1. Soak mushrooms in enough hot water to cover in medium bowl for 30 minutes. Strain mushrooms from water and set aside. Use mushroom water along with extra hot water to make 4 cups.
2. Combine water, wine and bouillon in large measuring cup; set aside.
3. Heat oil in large, nonstick skillet over medium-high heat. Add onion, garlic and mushrooms; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.
4. Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.
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