{"id":1672,"date":"2021-06-24T06:42:33","date_gmt":"2021-06-24T06:42:33","guid":{"rendered":"http:\/\/italyum.com\/?p=1672"},"modified":"2024-05-03T13:18:35","modified_gmt":"2024-05-03T13:18:35","slug":"risotto-de-calabaza-y-salvia-de-federico","status":"publish","type":"post","link":"https:\/\/italyum.com\/es\/risotto\/federicos-butternut-squash-and-sage-risotto\/","title":{"rendered":"Receta de risotto de calabaza y salvia de Federico"},"content":{"rendered":"<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-1638\" class=\"wprm-recipe-container\" data-recipe-id=\"1638\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-italian-recipes\"><div class=\"wprm-container-float-right\">\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Risotto de calabaza cacahuete y salvia de Federico<\/h2>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-1-30.jpg\" class=\"attachment-large size-large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-1-30.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-1-30-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-1-30-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" \/><\/div>\n<\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">En Italia usamos \u201czucca\u201d (calabaza), la variedad corta y grande con piel verde gruesa y superficie irregular, pero ahora vivo en Escocia y el mejor enfoque pr\u00e1ctico es comprar una calabaza de tipo butternut en el supermercado. El risotto sali\u00f3 muy bien y toda la familia lo disfrut\u00f3. Esta receta requiere algunas habilidades multitarea porque necesitas asar parte de la calabaza butternut mientras preparas el resto de los ingredientes. Luego, durante la preparaci\u00f3n del risotto, 5 minutos antes de la decoraci\u00f3n final y el servicio, necesitar\u00e1s saltear unos dados de calabaza butternut. Por lo tanto, es importante que domines el risotto b\u00e1sico primero, a menos que seas un cocinero experimentado, por supuesto. Mi mejor consejo es que mires la receta del \"risotto alla parmigiana\" que publiqu\u00e9 en el pasado. Prueba el risotto alla parmigiana un par de veces y, cuando el procedimiento te resulte familiar, entonces podr\u00e1s emprender esta nueva. En la \u00e9poca en que hice la receta (14 de junio de 2011), la salvia de mi jard\u00edn estaba en su mejor momento, as\u00ed que decid\u00ed infusionar el risotto con hojas de salvia y decorar el plato final con flores de salvia, que son comestibles, pero sobre esta afirmaci\u00f3n recomiendo que busques en internet por seguridad y claridad.\u00a0\u00a0<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Nota: en las siguientes instrucciones, no entrar\u00e9 en detalles sobre el tiempo total de cocci\u00f3n del risotto, la adici\u00f3n de caldo ni otros consejos. Para esto, por favor, consulte la receta b\u00e1sica de \"risotto parmigiana\" que aparece en la secci\u00f3n de risotto del sitio web.\u00a0<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" 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Z M10.9999773,6.38993761 C9.41864646,6.82850486 8.254,8.28073633 8.254,10.0004 C8.254,12.0654 9.935,13.7454 12,13.7454 C14.065,13.7454 15.746,12.0654 15.746,10.0004 C15.746,8.28110051 14.5818468,6.82911997 13.0010273,6.39021638 L13,9.2962 C13,9.84848475 12.5522847,10.2962 12,10.2962 C11.4871642,10.2962 11.0644928,9.91015981 11.0067277,9.41282113 L11,9.2962 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Tiempo de preparaci\u00f3n <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutos<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutos<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Tiempo de cocci\u00f3n <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">25<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutos<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutos<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><path d=\"M19.5441,12.0586 L17.8411,12.3146 L17.8411,14.0376 L17.8411,17.8606 L6.1591,17.8606 L6.1591,14.0376 L6.1591,12.3146 L4.4561,12.0586 C3.0331,11.8446 2.0001,10.6536 2.0001,9.2246 C2.0001,7.6626 3.2471,6.3876 4.7971,6.3406 C4.8651,6.3486 4.9351,6.3556 5.0051,6.3576 L6.3221,6.4136 L6.8931,5.2246 C7.8481,3.2356 9.8051,1.9996 12.0001,1.9996 C14.1951,1.9996 16.1521,3.2356 17.1071,5.2246 L17.6781,6.4136 L18.9951,6.3576 C19.0641,6.3556 19.1321,6.3486 19.2021,6.3406 C20.7531,6.3866 22.0001,7.6626 22.0001,9.2246 C22.0001,10.6536 20.9671,11.8446 19.5441,12.0586 L19.5441,12.0586 Z M6.1591,22.0006 L17.8411,22.0006 L17.8411,19.8606 L6.1591,19.8606 L6.1591,22.0006 Z M19.1141,4.3386 C19.0451,4.3386 18.9801,4.3566 18.9101,4.3596 C17.6741,1.7836 15.0491,-0.0004 12.0001,-0.0004 C8.9511,-0.0004 6.3261,1.7836 5.0901,4.3596 C5.0211,4.3566 4.9551,4.3386 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dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Plat\u00f3n <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Plato Principal<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cocina <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Italiano<\/span><\/div><\/div>\n    <\/div>\n    <div>\n        <div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><path d=\"M15.9199,4.9443 L18.1399,2.7243 C18.5509,2.3133 19.0909,2.1083 19.6299,2.1083 C20.1699,2.1083 20.7099,2.3133 21.1209,2.7243 C21.9429,3.5473 21.9419,4.8843 21.1209,5.7073 L18.9019,7.9253 C18.0799,8.7483 16.7419,8.7483 15.9199,7.9253 C15.0979,7.1033 15.0979,5.7663 15.9199,4.9443 M23.5529,22.1383 L13.3369,11.9233 L15.3109,9.9493 C15.9559,10.3353 16.6809,10.5413 17.4109,10.5413 C18.4629,10.5413 19.5159,10.1403 20.3159,9.3403 L22.5349,7.1213 C24.1369,5.5183 24.1369,2.9123 22.5349,1.3103 C21.7599,0.5343 20.7279,0.1073 19.6299,0.1073 C18.5329,0.1073 17.5019,0.5343 16.7259,1.3103 L14.5059,3.5303 C13.7299,4.3063 13.3029,5.3383 13.3029,6.4343 C13.3029,7.1883 13.5179,7.9053 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23.5529,22.1383\"><\/path><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-servings-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Raciones <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-1638 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"1638\" aria-label=\"Ajustar porciones de la receta\">4<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calor\u00edas <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">650<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kilocalor\u00edas<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n    <\/div>\n<\/div>\n\n<!--\/\/ Equipment fixed \/\/-->\n\n<div class=\"wprm-recipe-equipment wprm-recipe-equipment-images wprm-recipe-equipment-images-align-left\">\n  <hr>\n <a href=\"https:\/\/amzlink.to\/az05ymgnPK8rs\"><img decoding=\"async\" style=\"width:100%\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2026\/06\/Copilot_20260622_083404.jpg\" title=\"Prueba gratuita de 30 d\u00edas de Amazon Prime\" alt=\"Prueba gratuita de 30 d\u00edas de Amazon Prime\"\/><\/a>\n\n\n<\/div>\n\n\n\n<!--\/\/ End \/\/-->\n<p class=\"wprm-text wprm-block-text-normal\">Hacer clic en los enlaces de equipo te lleva a Amazon, donde puedes comprar los art\u00edculos. Obtenemos una peque\u00f1a comisi\u00f3n de cada compra que realices, lo que ayuda a mantener el sitio en funcionamiento.<\/p>\n<hr>\n  \n<div id=\"recipe-1638-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-1638-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"1638\" data-servings=\"4\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Ingredientes<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">400<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gramos<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Arroz Arborio (12-14 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gramos<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">(4 oz) Mantequilla (separada en dos trozos de 25 g y un trozo de 50 g)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cebolla, tama\u00f1o mediano (finamente picada)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">(3,5 oz l\u00edquidos) Vino blanco<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">litros<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Caldo de verduras (he usado cubitos de caldo de verduras)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Calabaza de invierno<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">2-3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Hojas de salvia<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gramos<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">(2 oz) queso parmesano (rallado)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-name\">Sal y pimienta para sazonar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"-1\"><span class=\"wprm-recipe-ingredient-name\">Algunas flores de salvia para el adorno final<\/span><\/li><\/ul><\/div><\/div>\n\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-3510158161\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-3510158161\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Modo de Cocina<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Evita que tu pantalla se oscurezca<\/span><\/div>\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-4556639849305165\"\n     crossorigin=\"anonymous\"><\/script>\n<ins class=\"adsbygoogle\"\n     style=\"display:block; text-align:center;\"\n     data-ad-layout=\"in-article\"\n     data-ad-format=\"fluid\"\n     data-ad-client=\"ca-pub-4556639849305165\"\n     data-ad-slot=\"3136478964\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n<div id=\"recipe-1638-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-1638-instructions-container wprm-block-text-normal\" data-recipe=\"1638\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Instrucciones<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-1638-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Primero, precalienta el horno a 200\u00b0C (395\u00b0F). Luego, divide la calabaza en dos partes. Toma la parte inferior (la m\u00e1s ancha), ret\u00edrale la piel, c\u00f3rtala por la mitad, quita las semillas y c\u00f3rtala en rodajas.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-3-38.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-3-38.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-3-38-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-3-38-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Toma una bandeja de horno, c\u00fabrela con papel de hornear y coloca las rodajas de calabaza encima. En una sart\u00e9n peque\u00f1a, derrite 25 g (3\/4 de onza) de mantequilla y \u00fantalas todas las rodajas con la mantequilla derretida. Reserva la mantequilla restante, ya que la usar\u00e1s para saltear la calabaza en cubos en una etapa posterior.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-4-46.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-4-46.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-4-46-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-4-46-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Asa la calabaza durante unos 20-25 minutos, hasta que est\u00e9 tierna (estar\u00e1 lista cuando un tenedor atraviese la pulpa sin resistencia). Mientras esperas a que se asa la calabaza, prepara el caldo de verduras y contin\u00faa con el resto de la preparaci\u00f3n de los ingredientes (pica la cebolla, ralla el queso, etc.).<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-5-44.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-5-44.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-5-44-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-5-44-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">He usado un horno con ventilador y mis rebanadas estuvieron listas despu\u00e9s de 25 minutos.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-6-45.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-6-45.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-6-45-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-6-45-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Ahora, vamos a hacer un pur\u00e9 de calabaza. Con unas tijeras o un cuchillo para pelar, retira las puntas chamuscadas de las rodajas de calabaza. Pon las rodajas en una jarra y a\u00f1ade un cazo de caldo.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-7-44.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-7-44.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-7-44-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-7-44-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Mezcla.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-8-44.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-8-44.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-8-44-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-8-44-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">El pur\u00e9 debe quedar suave y sin rastro de trozos oscuros. Cubrir con film transparente y reservar.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-9-43.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-9-43.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-9-43-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-9-43-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Ahora, toma la parte superior de la calabaza cacahuete (la m\u00e1s estrecha), retira la piel y corta unos cuantos rect\u00e1ngulos, de aproximadamente 6-8 mm (1\/4\" \u2013 1\/3\").<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-10-42.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-10-42.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-10-42-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-10-42-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">De los rect\u00e1ngulos, recorta bastones.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-11-42.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-11-42.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-11-42-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-11-42-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Finalmente, de los palitos, c\u00f3rtalos en dados. Apunta a dados de tama\u00f1o uniforme con un lado de aproximadamente 6-8 mm (1\/4\" - 1\/3\").<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-12-42.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-12-42.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-12-42-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-12-42-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pon la calabaza en cubos en un taz\u00f3n, tapa y reserva.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-13-42.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-13-42.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-13-42-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-13-42-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Ahora, empezamos a hacer el risotto. Derrite 50 g de mantequilla en una sart\u00e9n grande. A\u00f1ade la cebolla finamente picada y sofr\u00edela a fuego medio durante unos 3-5 minutos o hasta que la cebolla est\u00e9 blanda.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-14-41.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-14-41.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-14-41-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-14-41-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">A\u00f1ade el arroz.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-15-39.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-15-39.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-15-39-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-15-39-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-13\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Revuelve hasta que el arroz est\u00e9 completamente cubierto con la mantequilla. Podr\u00e1s ver que el arroz comenzar\u00e1 a volverse transl\u00facido. Contin\u00faa revolviendo y sofr\u00ede el arroz durante uno o dos minutos.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-16-38.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-16-38.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-16-38-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-16-38-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-14\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Luego, agrega el vino blanco.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-17-37.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-17-37.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-17-37-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-17-37-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-15\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Sigue removiendo y deja que el vino se evapore (probablemente tardar\u00e1 un par de minutos).<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-18-36.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-18-36.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-18-36-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-18-36-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-16\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">A\u00f1ada el caldo de verduras caliente, un cuchar\u00f3n a la vez. Remueva regularmente y agregue m\u00e1s caldo a medida que el arroz absorba el l\u00edquido. Contin\u00fae de esta manera hasta que el arroz est\u00e9 cocido.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-19-35.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-19-35.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-19-35-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-19-35-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-17\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Mientras tanto, despu\u00e9s de la segunda adici\u00f3n de caldo, agrega el pur\u00e9 de calabaza.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-20-35.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-20-35.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-20-35-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-20-35-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-18\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remueve para mezclar uniformemente el pur\u00e9 con el arroz.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-21-32.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-21-32.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-21-32-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-21-32-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-19\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Agregue dos o tres hojas de salvia para infusionar el arroz (retire y deseche las hojas despu\u00e9s de unos 10 minutos).<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-22-29.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-22-29.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-22-29-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-22-29-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-20\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Contin\u00fae cocinando el risotto, revolviendo regularmente y a\u00f1adiendo caldo cuando sea necesario.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-23-24.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-23-24.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-23-24-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-23-24-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-21\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Si est\u00e1 familiarizado con la preparaci\u00f3n del risotto, sabr\u00e1 cu\u00e1ndo le faltan unos 5 minutos para estar perfectamente cocido. As\u00ed que, 5 minutos antes del final, use la mantequilla que ha reservado al untar las rodajas de calabaza y saltee los dados de calabaza.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-24-19.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-24-19.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-24-19-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-24-19-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-22\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">El objetivo aqu\u00ed es ablandar y dar color a los dados de calabaza, que se utilizar\u00e1n para el adorno final del risotto. No deber\u00eda llevar m\u00e1s de 5 minutos.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-25-17.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-25-17.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-25-17-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-25-17-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-23\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">El salteado tambi\u00e9n carameliza la superficie de los dados, realzando el sabor y la dulzura. Mi consejo es no sazonar los dados en absoluto; para conservar el sabor original de la calabaza.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-26-15.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-26-15.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-26-15-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-26-15-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-24\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cerca de la etapa final de la preparaci\u00f3n del risotto, compruebe el saz\u00f3n y a\u00f1ada sal y pimienta al gusto (cuidado con la sal, ya que vamos a a\u00f1adir queso Parmesano pronto, que es salado).<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-27-13.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-27-13.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-27-13-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-27-13-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-25\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cuando el arroz est\u00e9 perfectamente cocido \u201dal dente\u201d, agregue el queso parmesano y revuelva por unos segundos.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-28-12.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-28-12.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-28-12-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-28-12-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-26\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Luego, retira del fuego y a\u00f1ade el resto de la mantequilla (a\u00fan deber\u00edas tener unos 25g - 3\/4 de onza de mantequilla reservada) y remueve hasta que se derrita por completo.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-29-11.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-29-11.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-29-11-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-29-11-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-27\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remueve r\u00e1pidamente, para completar la fusi\u00f3n de la mantequilla (esta etapa se llama \u201cmantecatura\u201d) y tapa la sart\u00e9n con una tapa durante aproximadamente 1 minuto, permitiendo que el risotto repose antes de servir.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-30-10.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-30-10.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-30-10-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-30-10-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> <\/li><li id=\"wprm-recipe-1638-step-0-28\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">El risotto debe servirse \"a la onda\" (como una ola). Esto significa que al servirlo en un plato, debe fluir un poco. Adornar con dados de calabaza y flores de salvia. Alternativamente, en lugar de las flores de salvia, se pueden usar un par de hojas de salvia fritas (ver la receta de \"salvia fritta\" que aparece en la secci\u00f3n de especiales del sitio web) con una l\u00e1mina de parmesano en el centro.\u00a0<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-31-6.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Risotto de calabaza y salvia de Federico | Recetas de risotto\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-31-6.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-31-6-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/WebPhoto-31-6-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" style=\"width:100%;height:75%;max-width:600px;\" \/><\/div> 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