Risotto zucca birra e salvia1

Risotto with pumpkin, beer and sage


Ingredients for four:


250 g (about 8,8 oz)  pumpkin pieces, 200 g (about 7 oz) carnaroli rice, 50 ml (about 1,7 fl.oz.) weiss beer, a few sage leaves, extra virgin olive oil, vegetable stock, butter, salt and white pepper.


Chop the pumpkin into small cubes. Warm some oil in a pan and add the chopped sage leaves, fry quickly. Add the pumpkin and cook over a medium heat for about 8 minutes. Increase the heat and add the rice, allow it to toast for a few minutes and then add the beer and turn the heat down. When it has evaporated add the stock one ladleful at a time until the rice is nearly cooked. Turn the heat off and salt to taste, add a little white pepper and mix in the butter. Cover the pan for about 3 minutes before mixing and serve with some fresh sage leaves and a little oil.


Ricetta di: Il Cucinotto