I love to eat this way when it's cold! It’s so hot that the bowls don’t need to be washed

In recent days, the weather in Guangzhou has been exceptionally comfortable. Sooner or later, cool breeze gusts, quite a bit of autumn.

Wake up today, your stomach will make a decision for your head first. It's time to eat this rare autumn mood into your stomach

Beibei Pumpkin Cheese Baked Rice

Pumpkin is a boon of autumn, from color to taste, it reveals warmth and sweetness everywhere.

I recently like to use it as a container after it is hollowed out and filled with different contents to make different dishes.

For example, the pumpkin cup poured into thick soup, the roasted pumpkin with curry gratin meat sauce, and today’s baked pumpkin with cheese and rice.

However, for this dish, pumpkin is more of an aid, and the rice inside is the highlight.

The rice filled with fragrant broth has both the deliciousness of the flesh and the sweetness of fresh vegetables. The mouth is full of Q bombs, leaving a lingering fragrance in every bite.

The sharp-eyed little cutie may recognize it. This dish is essentially Risotto in a pumpkin.

Risotto is the most common rice dish in Italy.

Unlike rice, which we regard as a staple food, the Italians regard it as a dish, with a lot of attention to detail.

The first is the choice of rice. The authentic risotto is made with Italian rice that has strong water absorption and can maintain hardness at the same time to ensure that the rice grains are sticky on the outside and have a distinct taste on the inside.

If you reproduce at home, it is recommended to use Dongbei Yuanmi instead.

Next is the broth. Risotto is a seasoned rice, and the delicious and mellow taste of rice comes from the broth, which must not be omitted.

There is no restriction on the type of broth, including pork bones, seafood or chicken broth.

What I made was chicken risotto, which just happened to divide the chicken legs into two, boil the bones into a stock, and stew the meat and rice together.

But in fact, compared to these details, patience is more necessary to make a delicious risotto.

Because during the production process, the broth needs to be added in portions, with constant stirring at all times.

Until the rice becomes crystal clear and delicious, it is no wonder that some people call it "love's risotto."

In the cool autumn, it is a blessing to make a fragrant and hot risotto for your loved one!

-Beibei Pumpkin Cheese Baked Rice-

[ Ingredients ]

Northeast Round Rice 220g Beibei Pumpkin 2 Chicken Drumsticks 4

Chicken feet, 8 onions, 1 green bell pepper, 2 celery

Carrots, 1 garlic mash, 2 white wine 120ml

Bay leaf 1 star anise 1 thyme 1 black pepper 1 teaspoon

15g butter, whipping cream (optional) 80ml

Shredded mozzarella cheese, broccoli, small tomatoes

The formula can make 3-4 servings

1 large spoon = 1 table spoon = 15ml 1 small spoon = 1 tea spoon = 5ml

[Recipe]

1. Debone chicken legs, cut into cubes, crack the chicken bones with a knife back, set aside

Add 1/2 teaspoon black pepper and 1/2 teaspoon salt to the diced chicken thighs, marinate for a while

2. Dice green bell pepper and celery, half and finely dice onion and carrot, and half finely

3. Add a little olive oil from the pot, add chicken bones and chicken feet and stir fry for a while, then add green bell peppers, celery, carrots and onion coarsely and fry until the bottom of the pot appears slightly burnt substance
such as micro burnt substance It's the essence of flavor, be careful not to burn it

Add 60ml of white wine and stir fry while scraping out the essence of the pot

4. Add 2000ml of boiling water, 1/2 teaspoon of black pepper, 5g of thyme, 1 piece of bay leaf, 1 star anise, turn to a low heat and simmer for 50 minutes.

During the period, the froth is constantly skimmed, and there is no need to cover and stew. After the stock is stewed, remove the soup residue and keep it warm at the minimum heat

To make risotto, you need to use hot broth, cold broth is not conducive to flavor fusion and rice starch precipitation

5. Start another pot, add a little cooking oil to heat, add the diced chicken, add a little salt and black pepper and stir fry until the surface of the chicken is slightly charred.

6. No need to wash the pot, add a little olive oil to heat, stir fry the onion until it becomes transparent

7. Add the cleaned northeast round rice, add 15g butter, 1/2 teaspoon black pepper, stir fry until the rice grains are all wrapped in grease, then add garlic and stir fry

8. Add 60ml of white wine along the side of the pot. When the white wine has almost evaporated to dryness, add 1.5 tablespoons of stock (approximately 150ml), cook while stirring over medium and small fire, and let the rice gradually absorb the soup

9. When the soup in the pot is basically absorbed by the rice grains, add 1.5 tablespoons of stock again, and stir while boiling

10. When the stock is added to the fourth time, add whipped cream, diced chicken, and diced carrots over low heat and stir-fry evenly. You can taste the softness of the rice grains, with a little bit of rawness, and then add salt to season and serve.

If you like the rice to have a softer taste, you can continue to add a small amount of broth several times and cook until the taste meets your personal preference

Because the risotto will be put into pumpkin and baked in the oven later, it is not recommended to cook the rice until it is fully cooked

11. The whole Beibei pumpkin, wrapped in wet paper towels, placed in a microwave oven and heated on high heat for 7 minutes, then take it out and let cool

12. Cut open the cap of the pumpkin and dig out the pumpkin seeds

13. Put the rice into the pumpkin, put a few blanched broccoli and diced small tomatoes, sprinkle an appropriate amount of shredded mozzarella cheese, put it in the oven at 200 degrees and bake for 15-20 minutes, until the cheese Just paint the surface

If you think the risotto is too troublesome to operate, it is not without trouble.

Refer to the practice of hand-picked rice, reduce the amount of broth by 1.5 tablespoons, omit the process of stewing and frying, put the ingredients into the rice cooker at one time, and get it with one click.

The taste is slightly inferior, but it is better than convenience.

Pumpkin cup is not necessary for risotto, but it is a careful opportunity to double happiness.

Hold it whole, you can use a spoon to scoop a large spoon to pull out the lingering cheese shreds;

You can also take the pumpkin directly, and eat the flour, Q-bomb and softness in one bite;

Finally, bring a bowl with the stuffing and eat it dry and comfortable!

Some dishes can only be cooked in leisure time. Risotto is one of them.

From the point of view of the method alone, it just takes more time, which is definitely not difficult.

Looking back on some of the troubles in life, it seems that the same is true. As long as you keep the direction and state of your efforts, it will only be a matter of time.