Rissoto de calabaza

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Rissoto de calabaza. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Rissoto de calabaza is one of the most favored of recent trending foods in the world. It's easy, it is quick, it tastes delicious. It's enjoyed by millions daily. They're nice and they look fantastic. Rissoto de calabaza is something that I've loved my entire life.

Many things affect the quality of taste from Rissoto de calabaza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rissoto de calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rissoto de calabaza is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rissoto de calabaza estimated approx 35 minutos.

To get started with this recipe, we must prepare a few components. You can have Rissoto de calabaza using 10 ingredients and 3 steps. Here is how you cook it.

Como compré un paquete de arroz arborio y ya hice un risotto de champiñones, estuve buscando otras recetas y encontré ésta con calabaza (auyama, zapallo). Este arroz se cocina distinto al corriente, y tarda un poco más en ablandar. Queda cremoso. Hay muchas versiones distintas para hacer esta receta, pero la que hice me gustó. Confieso que nunca antes lo había hecho, esta es la segunda vez. Hay que estar más pendiente que el arroz corriente pero vale la pena el resultado. El risotto es de origen italiano, de la región de Toscana.

Ingredients and spices that need to be Prepare to make Rissoto de calabaza:

1. 150 gramos arroz arborio
2. 200 gramos calabaza (auyama, zapallo) pelada y sin semillas
3. 1/2 litro caldo o agua
4. 1 cebolla pequeña finamente cortada
5. 2 dientes ajo picaditos
6. 1/2 taza vino blanco seco
7. 50 gramos queso parmesano rallado
8. 1 cucharada mantequilla
9. 1 taza champiñones rebanadosn(opcional)
10. Al gusto sal y pimienta

Instructions to make to make Rissoto de calabaza

1. En una olla o sartén honda se sofríe en dos cucharadas de aceite la cebolla y el ajo, hasta que la cebolla se vea tierna. Se agregan los champiñones y el arroz se cocina unos minutos, se agrega el vino y se sigue cocinando un poco más para que se evapore el alcohol.
2. Se añade la calabaza cortada en dados. El caldo o agua debe estar caliente, se puede tener al lado a fuego lento. Se va echando poco a poco un cucharón a la vez, no se agrega más líquido hasta que lo lo absorba. Hay recetas que dicen que está listo a los 20 minutos, pero es mejor ir probando y echando líquido a medida que se absorba.
3. Cuando esté al gusto pero no totalmente seco tiene que verse cremoso. Se saca, se le añade el queso y una cucharada de mantequilla. Se le da vuelta con una cuchara para que se integren bien y ya lo pueden servir.

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So that's going to wrap it up with this exceptional food Steps to Prepare Homemade Rissoto de calabaza. Thanks so much for your time. I am confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!