Creamy pumpkin risotto with pistachios and turmeric.
Prepared with italian Carnaroli rice.
250 gr Carnaroli rice (0,60 lb)
200 gr of pumpkin (0,5 lb)
1 red onion
extravergine olive oil
1 laurel leaf
125 ml of cooking cream (4 oz)
dry white wine
Peel and cut the pumpkin into small pieces. Alternatively, you can use frozen pumpkin, already cut into regular cubes. Peel and cut the onion, obtaining fairly thin slices. Fry the onion in oil, add the Carnaroli rice and toast it. Deglaze with the white wine. Add boiling water (about 700 ml) and a laurel leaf. Add the pumpkin cubes and cook, adding more boiling water if needed. In a bowl, mix the cooking cream with the turmeric, until it reaches a nice golden color. Peel the pistachios and coarsely cut them with a knife. When cooked, whisk the pumpkin risotto over the heat off with a little olive oil and the turmeric cream, keeping some aside to decorate the dish. Still on the plate, finally add the pistachios and serve.