Risotto with Lambrusco

Lambrusco risotto is a tasty first course with a unique flavor. An easy recipe that requires the right precautions: follow the procedure and complete the dish with crunchy pumpkin petals to obtain an exquisitely autumn risotto. Lambrusco risotto is a simple first course, which requires few ingredients, but with a rich and fragrant taste. Ideal for a dinner with friends, it becomes special served with a delicious decoration of crispy slices of fried pumpkin. The cooking of Lambrusco risotto follows a procedure that deviates from tradition for a very specific reason: the toasting of the rice takes place dry, without sautéing, so that the grains are ready to absorb all the aromas of the wine with which they will be blended. And again not broth, but hot water, to leave additional room for the other ingredients. Ingredients 320 g of Carnaroli rice half a glass of Lambrusco butter grated Parmigiano Reggiano a slice of pumpkin salt Pepper Preparation To prepare the Lambrusco risotto, first toast the rice, dry, in a non-stick saucepan. Once toasted, wet with half a glass of Lambrusco and let it evaporate. Then add a ladle of hot water and continue cooking as usual, adding the water as the previous one has been absorbed. While the rice is cooking, cut the pumpkin into thin slices and fry them for a few seconds in hot oil. Remove the fried pumpkin slices with a slotted spoon and place them to dry on the appropriate paper. Keep warm. When the risotto is al dente, add another finger of Lambrusco, butter, cheese and a sprinkle of sour vinegar to complete. Stir, off the heat, cover, let it rest for a few minutes before serving. Divide the Lambrusco risotto into individual plates, complete with a few slices of fried pumpkin and serve. Lambrusco risotto is a tasty first course with a unique flavor. An easy recipe that requires the right precautions: follow the procedure and complete the dish with crunchy pumpkin petals to obtain an exquisitely autumn risotto. Lambrusco risotto is a simple first course, which requires few ingredients, but with a rich and fragrant taste. Ideal for a dinner with friends, it becomes special served with a delicious decoration of crispy slices of fried pumpkin. The cooking of Lambrusco risotto follows a procedure that deviates from tradition for a very specific reason: the toasting of the rice takes place dry, without sautéing, so that the grains are ready to absorb all the aromas of the wine with which they will be blended. And again not broth, but hot water, to leave additional room for the other ingredients. Ingredients 320 g of Carnaroli rice half a glass of Lambrusco butter grated Parmigiano Reggiano a slice of pumpkin salt Pepper Preparation To prepare the Lambrusco risotto, first toast the rice, dry, in a non-stick saucepan. Once toasted, wet with half a glass of Lambrusco and let it evaporate. Then add a ladle of hot water and continue cooking as usual, adding the water as the previous one has been absorbed. While the rice is cooking, cut the pumpkin into thin slices and fry them for a few seconds in hot oil. Remove the fried pumpkin slices with a slotted spoon and place them to dry on the appropriate paper. Keep warm. When the risotto is al dente, add another finger of Lambrusco, butter, cheese and a sprinkle of sour vinegar to complete. Stir, off the heat, cover, let it rest for a few minutes before serving. Divide the Lambrusco risotto into individual plates, complete with a few slices of fried pumpkin and serve. Lambrusco risotto is a tasty first course with a unique flavor. An easy recipe that requires the right precautions: follow the procedure and complete the dish with crunchy pumpkin petals to obtain an exquisitely autumn risotto. Lambrusco risotto is a simple first course, which requires few ingredients, but with a rich and fragrant taste. Ideal for a dinner with friends, it becomes special served with a delicious decoration of crispy slices of fried pumpkin. The cooking of Lambrusco risotto follows a procedure that deviates from tradition for a very specific reason: the toasting of the rice takes place dry, without sautéing, so that the grains are ready to absorb all the aromas of the wine with which they will be blended. And again not broth, but hot water, to leave additional room for the other ingredients. Ingredients 320 g of Carnaroli rice half a glass of Lambrusco butter grated Parmigiano Reggiano a slice of pumpkin salt Pepper Preparation To prepare the Lambrusco risotto, first toast the rice, dry, in a non-stick saucepan. Once toasted, wet with half a glass of Lambrusco and let it evaporate. Then add a ladle of hot water and continue cooking as usual, adding the water as the previous one has been absorbed. While the rice is cooking, cut the pumpkin into thin slices and fry them for a few seconds in hot oil. Remove the fried pumpkin slices with a slotted spoon and place them to dry on the appropriate paper. Keep warm. When the risotto is al dente, add another finger of Lambrusco, butter, cheese and a sprinkle of sour vinegar to complete. Stir, off the heat, cover, let it rest for a few minutes before serving. Divide the Lambrusco risotto into individual plates, complete with a few slices of fried pumpkin and serve.