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Risotto de Auyama y Queso Azul

Categoría
Arroces
Dificultad
Fácil
Porciones
4

Ingredientes

  • 4 Cucharadas de mantequilla
  • ½ Cebolla (picada)
  • 2 Tazas de auyama picada
  • ½ Taza vino blanco
  • 3 Tazas de consomé de pollo o vegetales
  • ¼ De taza de queso parmesano rallado
  • 1 Taza de arroz arborio
  • 1/3 De taza de queso azul
  • 4 Hojas de salvia
  • 4 Cucharadas de crema de leche
  • Sal y pimienta al gusto

Preparación

  1. En una olla colocar la mantequilla y agregar la cebolla picada, dejar cocinar por unos 3 minutos y agregar la auyama picadita, salpimentar al gusto.
  2. Cocinar junto con la cebolla por unos 5 minutos.
  3. Luego se agrega el arroz y las hojas de salvia, mezclar bien con las cebollas y la auyama, luego agregar la ½ taza de vino.
  4. Dejar evaporar el vino por lo menos unos 2 minutos.
  5. Cuando el arroz absorba el vino se comienza a agregar el consomé y se retiran las hojas de salvia. Bajar el fuego.
  6. El resto del caldo se va agregando poco a poco (incluso puede pasar que se necesite más o menos de la cantidad mencionada) en porciones de ½ taza cada vez.
  7. Este proceso debe durar alrededor de 25 minutos.
  8. Ya por último se agrega el queso parmesano y la crema.
  9. Mezclar con movimientos envolventes.
  10. Al momento de servir, agregar queso azul por encima y si desea un poco más de queso parmesano, e incluso auyama en cubitos previamente horneada o pasada por una sartén.