Risotto and it’s recycling
I am not eating a lot of carbs. Among carbs bread for me is the most important. I need it to accompany veggies, meat and fish.
The basis of Italian carb dishes are polenta (maize), risotto (rice) and pasta (wheat). Polenta I can appreciat only after solidifying and pan frying. Until a short time ago, rice was for me Basmati only. Anyway, if eating Carbs other than bread, then pasta!
In the last time though I start to cook always more Risottos. It is actually a specific rice, cooked slowly in broth. Important is the quality of the rice. The grains should become soft, but not stick together.
The image shows my interest in risotto. it combines well with many vegetables. I have a lot of pumpkin in my garden. For this risotto I mixed two kinds of pumpkin (no idea of their names, I liked it, because of their differences already in colour),
I fried the pumpkin first, I added onions or garlic (I forgot which of it, both gives a good result, but not together). To the frying veggies I added a cup of rice ( I thought a small amount, but later more about amounts), let it fry together for some minutes and then added broth, vegetable broth. … A local farmer “Matilde coltiva” sells concentrated vegetables with a lot of salt preserved to make broth on the fly…. You add only a bit of broth, let i get absorbed, and then add more, until the rice is good
And obviously: I had produced 5 times the quantity, I could eat. Presenting the same a second day is OK, but then…. Recycling. My recycling for risotto are riceballs, “arancini” as they are called in Sicilian cooking.
The Problem this time were the big pumpkin pieces that would not fit any ball structure. I minced it.
Well, I resolved the problem with the pumpkin but inevitably also the rice got minced, not bad,but a different product than usual. Next step covering with bread crumbs and deep frying.
