How do you make pumpkin risotto taste really good? The method is right here.
Editor's note: After Po-hung's seasonal Mo Mo rice was harvested, praise kept pouring in. In the soil of Taitung it fully showed the stickiness and springiness of Kaohsiung No. 145, which is truly amazing. Besides enjoying it on its own, using it for risotto works well, as its sticky but not mushy quality makes it suitable for simmering together with stock. Today the editorial team received a pumpkin risotto recipe sent in by Po-hung and shares it with everyone.
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Dear all
Everyone has received the Mo Mo rice by now. Has it already been served piping hot? For those who have already started eating it, we hope you can give us some valuable feedback; after all, this is the first time for Mo Mo rice, so we are both nervous and excited. And friends who did not get to eat Mo Mo rice this round should not be disappointed either. The seedlings for the next round were already transplanted on 8/10. Po-hung is currently battling the army of golden apple snails, and we hope more of the seedlings can survive.
A few days ago, a friend living in Dulan sent over a chicken he raised himself. Free-range chickens eat the rice bran of natural rice and grow slowly without antibiotics or growth hormones, so the flavor is fresh and sweet and the meat is firm and springy. So we simmered a pot of vegetable chicken soup and used the stock to make risotto. It tastes refreshing yet endlessly flavorful. Everyone may as well give it a try with Mo Mo rice!
Vegetable chicken soup: chicken bones, onion, carrot, potato, tomato
Chicken soup method: Put the chicken bones and chopped vegetables into a deep soup pot, add cold water to cover the ingredients, first bring to a boil over high heat, then after a rolling boil turn to low heat and simmer slowly for more than 2 hours.
Risotto ingredients: 1.5 cups rice, 1/4 onion, 3 to 5 cloves garlic, 2 chilies, 1 bamboo shoot, 2 eggplants, 1 green bell pepper or colorful bell pepper, 1/4 pumpkin, a little cilantro, 1 piece leg meat, a little butter, a little black pepper
Pumpkin risotto method:
1. Marinate the chicken with wine, a little sugar, soy sauce, onion and garlic
2. Rinse the raw rice clean, mince the onion and garlic, cut the chilies into sections, dice the cooked bamboo shoot, cut the eggplant into rolling chunks, cut the green bell pepper or colorful bell pepper into pieces, remove the seeds from the pumpkin and cut it into pieces, and finally mince the cilantro and set aside.
3. Heat the pan and add a little oil. Saute the onion, garlic, chilies and chicken until fragrant, then add the raw rice and stir-fry until fragrant. After that add the bamboo shoot, eggplant, green bell pepper and pumpkin cut into chunks or dice and continue stirring. Then add a small amount of chicken stock in several additions and simmer slowly over low heat. During cooking, watch the rice grains gradually turn translucent, which means it is almost done. The doneness depends on individual taste. Before removing from the pan, stir in the butter, sprinkle with minced cilantro and black pepper, and it is done.
