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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Pumpkin and vermouth risotto with parmesan and mascarpone


Rice dishes are just about the best things you can cook in one pan. Here, the pumpkin lends a sweetness which is balanced by the aromatics of the vermouth.

You'll need

60 gm butter, coarsely chopped 1 tbsp olive oil 700 gm butternut pumpkin, cut into 2cm pieces 1.25 litres (5 cups) chicken or vegetable stock 6 golden shallots, finely chopped 4 garlic cloves, finely chopped 200 gm (1 cup) vialone nano rice 160 ml dry vermouth 60 gm (¼ cup) mascarpone, plus extra to serve 25 gm (1/3 cup) finely grated parmesan, plus extra to serve

Method

  • 01
  • Heat half the butter and half the olive oil in a saucepan over high heat. Add pumpkin and stir occasionally until pumpkin begins to caramelise (8-10 minutes), then remove from pan. Add chicken stock to pan, scrape base of pan with a wooden spoon and bring to the boil, then transfer to a jug and keep warm. Wipe saucepan clean.
  • 02
  • Add remaining butter and oil to saucepan with shallot and garlic and stir frequently over medium heat until shallot is tender (5-10 minutes). Add rice and stir for 1 minute to coat, then add vermouth and cook until absorbed (2-3 minutes). Add pumpkin with 250ml stock and stir frequently until stock is absorbed (3-5 minutes), then add remaining stock 250ml at a time, stirring until stock is absorbed before adding more. Cook until rice is al dente and pumpkin has broken down and coloured the risotto (20-25 minutes). Stir through mascarpone and parmesan, season to taste, serve immediately with extra parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pear and anise-scented white arneis.

Featured in

Aug 2009

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