Pumpkin and anchovy risotto
Risotto prepared with pumpkin and anchovies is a quick and easy first course, the contrast between salty anchovies and delicate pumpkin creates the right mix of flavors that can enhance the dish. The pumpkin and anchovy risotto should be eaten immediately but, alternatively, it can be stored in the refrigerator, placing it in an airtight glass container, in which case it should be consumed the following day.
Pumpkin and anchovy risotto. Ingredients
- 200g of carnaroli rice
- 400g pumpkin
- 5-6 fillets of anchovies in oil
- 100ml white wine
- Vegetable broth to taste
- Half an onion, finely chopped
- Extra-virgin olive oil to taste
- 1 knob of butter
The recipe for pumpkin and anchovy risotto
If we do not have ready-made vegetable broth on hand, let's work on preparing it.
Wash the pumpkin thoroughly in cold water, using a sharp long-bladed knife, cut the pumpkin in half, then with a digger or a simple spoon remove the inner filaments and seeds. We cut the pumpkin into chunks.
Let the pumpkin chunks cook in the vegetable broth, cooking them until I can easily mash them using the tines of a fork.
In a fairly large saucepan, let us brown the finely sliced onion together with the anchovies and a drizzle of extra virgin olive oil. Let us cook until the anchovies have completely disintegrated. Let's add the rice and toast it thoroughly.
Let's deglaze it with white wine; once the alcohol part has evaporated, let's add the mashed pumpkin almost to form a cream. We add a ladle of broth and continue cooking the rice, adding a ladle of broth from time to time until fully cooked.
When the rice is cooked, we add a knob of butto and let it cream. We serve by decorating the plates with one, two anchovy fillets and, if liked, a few capers.
