Wooooo!
Happy halloween, I'm gonna show you how to turn this... on this.
Hi lovely peoples!
Let me show you how to make a perfect risotto, I'm gonna make pumpkin risotto.
What do you do with your pumpkins in Halloween, you cut it, you carve it, put a candle inside,
leave them outside the door and all the children come along, trick or treat!
And then at the end the day after you get the pumpkin you throw 'em away - don't!
It's still alright!
You can make a fantastic pumpkin risotto, it's so good.
The ingredients I use here is rosemary because it goes well, onions, a little chilli, of
course I use guanciale but you can use bacon, and if you're vegetarian just remove the bacon,
the guanciale, the prosciutto whatever you use, and don't use it.
So, what you actually do first of all, before anything else look at this onion... so good.
And then I already cut the pumpkins, you can use any pumpkins, so I have done little squares.
Cut big, small, please yourself whichever way you want to do it.
I used to be very professional cutting...
I think I lost all my... nah I didn't lost anything.
Then this is it.
You just put them on the side on the chopping board.
You cut it.
Get the lovely guanciale, nice bit of fat on it it's so good.
You don't have to use all this, just a little bit, just a slice that's all.
Then again you just do a little strip, and then have the guanciale inside.
The perfect marriage also is the chilli and the rosemary.
Then you put 'em all inside, so it goes in just switch it on, and just drizzle a little
bit of olive oil inside.
Originally the risotto beginning with butter.
Let it sizzling.
While it's sizzling get nice big onions.
Again, and then I chop it quite fine.
Quite a lot of onions.
Oh my god, I love to make a risotto.
I think the king of risotto I remember when my food friend Antonio Carluccio used to make
the risotto, everything had to be just cut into small pieces.
And me I used to put everything inside.
And then when we taste it he says to me, you'll see how good it is.
His was good but mine was better.
You keep stirring a little bit, the butter and the olive oil don't burn it.
Now you have a little bit of chilli, make sure the chilli is not very very hot.
How can you tell if the chilli is hot or not hot?
I don't know, I just put them inside.
Just a little bit, you can see you sweat everything.
Remember again, the word is 'sweat' when you're actually jogging.
Burn, when you go in Spain you sit under the sun and you become like a pepperoni.
You don't wanna do that.
That's a lovely hot pan!
Nice bit of rosemary inside, you can see I put rosemary with everything, because I can
remove after.
Go straight inside chilli, rosemary, guanciale is unbelievable.
Then you get the rice, each handful is a risotto.
So we do one, two, three... four, four and a bit...
That is for me.
Keep stirring it.
When the rice becomes transparent, almost transparent, you can see y'know the little
bit of shade like a ghost.
On the side, it's nice and hot.
Then you get a nice little bit of wine.
A bit too much...
It was not like that but somebody...
put more wine inside.
Music!
Oh my god you can smell, come inside come and have a look.
Let it evaporate a little bit 'cos I'm gonna use a stock.
Now when it's almost evaporated you get all these beautiful Halloween pumpkins.
Soon as it's ready, you don't want it to stick.
I'm gonna get the stock, make sure it's very hot.
There it goes.
See that stock, I made the stock it's good vegetable stock.
Chicken stock will do as well.
If you're vegetarian don't.
Just put a couple of ladles of the stock inside and keep stirring it.
Oh my goodness me, so good...
Keep stir it.
And then keep stir it!
Nice, we want the pumpkins to melt.
Turn down the gas slowly, little bit slowly.
Usually risotto for one person it will take 17 minutes, for two it will take over 20 minutes,
for three again 25, for four perhaps takes half an hour.
That's all!
See and then you keep stirring it look at that, and then you keep add the stock and
if you finish with the stock...
good luck!
You have to put some water inside, but always hot, everything has to be hot.
Also now and again you check if the pumpkins is soft enough.
Some people like a purée of pumpkins, straight melt inside, mine I just like it because I
want to see when I have the risotto.
See as soon as it started to evaporate it, get some more stock.
Then again have some stock.
Right, it's ready.
Turn it off, fantastico.
Now we need to put some butter inside, just a nice big knob of butter, stir the butter
in.
While the butter is melting nice you can see.
Nice bit of parmesan.
Go gadget, go go!
Come have a look now, now you have to have a look, that cream it becomes!
Look you can still see the pumpkins it's nice and soft but kept them all together.
Now you have to leave it for at least a couple of minutes - three minutes, four minutes.
This is about 20 minutes all together, y'know always keep stirring, stir it.
But look at this.
It's ready!
Now... let's just put 'em on a plate.
Oh my goodness me.
A bit of parmesan.
With mine I just prefer a little drop, a little drizzle of olive oil just a little touch of
oil.
Look at this pumpkin it still stays together.
Buon appetito... shall I?...
Yes, to be or not to be... nah I eat it.
Oh my god!
That little kick of the chilli the rosemary, the guanciale...
The parmesan.
The rosemary.
The onion, the wine, and the beautiful stock.
Seriously good.
Try to make it!
If you don't have a pumpkins, use something else, but one thing I can tell you when Halloween's
coming you got pumpkins that you're carving, don't throw them away!
DON'T!
Just make lovely risotto... you will love it.
Actually I'm going to go by the fire here.
Any chestnuts anywhere?
I can sprinkle on top.
Warm nuts.
No... d'you know what I'm going to roast some pumpkins as well.
Mm... d'you want some?
Arrivederci.
I'm gonna show you how to turn this... on this.
You will love woohoooooo!
You love it!
Woo woo woo woo!
My god this is alright.
Wa wa wa wa wa!
Why are you laughing?
Woohooooo!
Can I eat it now?
Can I eat it, I want my risotto!