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Culinary Vacations for Lovers of Food and Wine

La Cucina Italiana Culinary Vacation

Italy

Saffron Risotto with Pumpkin

“Savour this recipe from the heart of rural Tuscany, a sun drenched land where time stands still.”

For 4 people:

240 g. Arborio rice

3 Tbsp. olive oil

400 g. fresh pumpkin peeled, seeded and finely diced

2 shallots, finely chopped

1/4 cup white wine

1 L. chicken stock

1Tsp. chopped parsley

25-30 saffron sprigs*

1 Tbsp. butter

50 g. fresh Parmesan cheese

salt

white pepper

How to make it:

1) The night before, put the pumpkin pulp in water for 2 hours. Remove and drop it in a mixture of 1/2 water, 1/2 ice cubes. Leave in the water/ice mixture overnight in the refrigerator. The following day, remove it from the water and dice.

2) In a large pan over medium heat, sauté the shallots in the olive oil.

3) Add the diced pumpkin and cook for 2 minutes, add the rice, and stir frequently for 3-4 minutes.

4) Add the wine and stir until wine has evaporated. Add enough stock to cover the rice.

5) As the rice cooks and stock reduces, gradually add more stock with the saffron sprigs. Stir frequently until the stock is absorbed by the rice. Repeat until all the stock is used and the rice is cooked al dente or to your taste.

6) Stir in parmesan cheese, butter and season with salt/pepper.  Serve hot.

Chef's Note: 

*Saffron is the world’s most expensive spice, used to flavour and tint food, it is made from the stigma of the purple crocus flower.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.