If there was one must-have fall vegetable, it would surely be squash! Patisson or nutmeg, there are a multitude of them, but the one you will need for this recipe is the butternut. A slightly sweet vegetable, totally delicious. To cook your autumn risotto for 4 people, you will need:
– 1/2 butternut squash;
– 300 g risotto rice;
– around ten button mushrooms;
– 1 onion;
– 1 tablespoon duck fat;
– 1 glass of white wine;
– 1.5 l chicken stock;
– 2 tablespoons of fresh cream.
Start by preparing your chicken broth. In a skillet, brown the previously chopped onion in the melted duck fat. After 3 minutes, add the sliced mushrooms and the diced squash. Let cook for a few moments and pour the rice, let simmer until it becomes translucent. Put the white wine in the pan, and wait for the rice to absorb all the liquid. Then add a ladle of chicken broth, and repeat the operation until the end of cooking. Count 18 minutes. Once the mixture is cooked, pour cream and parmesan and serve.
When we think of risotto, we often imagine delicious rice with mushrooms. The porcini mushroom risotto will go wonderfully with your poultry and other meats. Here is the recipe for a festive dish, for 4 people:
– 300 g risotto rice;
– 400 g fresh porcini mushrooms;
– 1 shallot;
– 1, 5 l of chicken stock;
– 2 tablespoons of fresh cream;
– fresh parsley;
– butter.
Prepare your broth. Be sure to keep it warm throughout the preparation of the recipe. In a skillet, sweat the minced shallot in a little butter. Add the ceps and sauté for 45 minutes. Add the rice, and let it cook in the fat until it becomes translucent. Using a ladle, take a little broth and pour it over the rice. Once the latter has absorbed all the liquid, add a ladle of broth. The operation takes about 20 minutes. When the risotto is cooked, skim it, chop a few parsley leaves, and serve.
A spicy and sweet recipe! A real treat for the taste buds. To cook this original risotto for 4 people, you will need:
– 300 g risotto rice;
– 1 onion;
– 1 mango red pepper;
– 1 .5 l chicken stock;
– curry;
– butter.
Cut the onion, bell pepper and mango into small cubes. Pour 2 tablespoons of olive oil and refrigerate for an hour. Then prepare your broth. Once the salsa has finished marinating, take it out and start cooking the rice. Melt the butter, and brown the rice. Once it is translucent, add a ladle of broth, let it absorb the liquid. Repeat the operation as necessary. Once the rice is cooked, add 3 teaspoons of curry. Off the heat, mix the salsa and risotto. It's ready. Bon appetit.
