• 1 cup of arborio rice
• 1/2 cup of chopped onion
• 3 tablespoons of butter
• 3 oil tablespoons
• 1/2 teaspoon salt
• 1/2 cup of white wine
• 2 tablespoons of unsalted butter
• 1/8 of ground white pepper (optional)
• 5 cups of chicken, meat or vegetable broth
• 1/4 cup very small cut sweet peppers
• 1 cup auyama cut into small cubes
• 1/2 cup of Parmesan cheese
Put the 5 cups of consommé in a pot, bring them almost to a boil, and keep it that way, over a low heat without boiling, throughout the process. In a pot or cauldron put the butter and oil to heat. Add the onion, salt and pepper, fry until wilted without letting it darken, then add the rice and stir until mixed. Add the white wine and continue cooking until it is almost completely consumed, approximately two minutes.
The hot broth is gradually added, about half a cup at a time, and cooked, stirring constantly until the broth is almost consumed each time, scraping the bottom and edges of the pot or cauldron with a wooden spoon; When the last half cup of consommé is left, add the squash, the sweet pepper, the two tablespoons of unsalted butter and the Parmesan cheese. The rice should be cooked but firm and should be served immediately.
NOTE: risotto has a technique and some terms in Italian to define its optimal preparation, worthy of an expert risotto diner: “legato”, that's how the risotto should look and that means that the rice grains are separated but united by a cream, which is the "mantecato". It should be creamy and “all wave”, that when it is served it slides slightly and slides slightly on the plate.