Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Rice (Vialone) |
| 200 grams | Milanese pumpkin; cleaned |
| 100 grams | Butter |
| \N \N | Parmesan |
| ½ \N | Onion |
| 1 \N | Stock cube |
| \N \N | Salt |
Time required: 30 min ca.
1) Boil 1 litre water. 2) Fry the chopped onion in half the butter.
3) Pour in the rice and the cubed pumpkin; roast slightly then pour in the boiling water a bit at a time. 4) Half-way through the cooking, add the crumbled stock cube. 5) Add cheese and butter before serving.
Notes: This recipe needs dry pumpkin (milanese pumpkin in Italian): I don't know what it's called in English, but it has a dark knobbly skin and a dark orange dry, firm flesh. Neapolitan pumpkin is too watery.
Added: 26 March 1996 Source: Mom's recipe (adapted from _La Cucina Italiana_).
Posted by Anna Mazzoldi <mazzoldi@...>