Yellow risotto with pumpkin mousse, the rice of witch. Great recipe for Yellow risotto with pumpkin mousse, the rice of witch. Yellow risotto with pumpkin mouse is a classic dish from the Lombardy region (Italy). The choice of rice and pumpkin are essential to prepare a great yellow rice with pumpkin mouse.

If you need it to be gluten-free as well, just be sure that the vegetable broth that you use i. A sweet and unique flavor perfect for Thanksgiving or anytime. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use i. You can Cook Yellow risotto with pumpkin mousse, the rice of witch using 8 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Yellow risotto with pumpkin mousse, the rice of witch

What You needis 80 g of Rice.
It's 200 g of Pumpkin.
It's 250 ml of Milk.
Lets Go Prepare 50 g of Onion.
It's of Olive oil EVO 2 tablespoons (27 g).
It's 20 g of Butter.
It's 200 ml of Vegetable broth without salt.
It's of Salt qb.

The choice of rice and pumpkin are essential to prepare a great yellow rice with pumpkin mouse. Yellow risotto with pumpkin mouse is a classic dish from the Lombardy region (Italy). The choice of rice and pumpkin are essential to prepare a great yellow rice with pumpkin mouse. The rice should be rich in starch, so that amalgamate well with a high degree of absorption to keep creaming.

Yellow risotto with pumpkin mousse, the rice of witch instructions

While the pumpkin to cook in the oven at 180 ° C, prepare the vegetable broth. In a saucepan, place the oil extra virgin olive oil and the onion to brown. When the onion is golden, add the rice and toast lightly after that, pour the vegetable stock and let the rice absorb. Once rehydrated put the pulp of the pumpkin and continue cooking, adding hot milk. Continue to stir and bring to a end with the milk. When cooked, put the butter and mix well. The success of the yellow risotto with pum.
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The choice of rice and pumpkin are essential to prepare a great yellow rice with pumpkin mouse. While the above are the most common types of rice for risotto, you can really use any type of medium- or short-grain rice to make the dish in a pinch — even sushi rice would work if that's what you happen to have in the pantry and you can't make it to the store. While it won't give you the exact same results (and Italian nonnas likely wouldn't approve), it will still be tasty. In a large pot or deep skillet, melt butter over medium heat. Pour in wine, and cook, stirring, until the wine is evaporated.