EDINBURGH eaterie, Zucca, has created a fang-tastic range of delicious risottos to celebrate Halloween.
The team at the top Italian-style restaurant have created an inspired selection of mouth-watering risottos that will tantalise visitors of all ages keen to celebrate the holiday in style.
Zucca is proud to be the only restaurant in Edinburgh to serve a range of five risottos which include wild mushroom, lemon & prawns, pesto & home dried tomatoes and beetroot, horseradish and walnuts.
Say owners, Giacomo and Richard, believe: “Our wide range of risottos are head and shoulders above the rest in Edinburgh, but we have pulled out all the stops to make sure our customers have something extra special this Halloween which is unique to Zucca.”
And as a tasty nod to the nation’s favourite haunting holiday, they have gone all out to impress with roast pumpkin and sage risotto.
The special risotto menu will be launched next weekend, just in time for Halloween, with the Zucca (‘pumpkin’, in Italian) as the house special.
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Notes to editors
• The name ‘Zucca’ came about due to the proprietors’ daughters, which often they referred to as ‘their little pumpkin’.
• Zucca is an Italian style café and restaurant located in the heart of Edinburgh’s theatre district.
• At Zucca, the menu ranges from the classical to the most innovative combination maintaining a Mediterranean theme throughout. The food is elegant but simple, including locally sourced produce. Some of the chef’s signature dishes include Gnocchi with braised duck and pistachio, the classic Ossobuco served with Tuscan style beans and a variety of Risottos that reflect both seasonality and the chefs’ creativity.
There is also a great selection of wines which represents the best of each Italian region
• If you would like to try your hand at risotto at home, Zucca has released the recipe of its house special risotto.
Recipe for Four
1 small pumpkin ½ diced in to cubes ½ roast in the skin
100g of grated Parmesan
50g butter
Chopped sage
2 tbsp olive oil
Salt and pepper
250 ml vegetable stock
250g of Carnaroli risotto rice
2500ml of vegetable stock bring up to the boil
100ml white wine
1 small onion finely chopped
1tsp of crushed garlic
2 tbsp olive oil
Salt and pepper
In a large tray, season and roast the pumpkin with skin on until soft. Cool, peel and puree in a blender.
Heat a heavy bottom pan, cook the onions and garlic in the olive oil with no colour on them. Add the rice and lightly coat with the cooking oil, season. Add the wine and leave to evaporate. And the boiling stock and let the rice absorb the stock then add the other half. Add the diced raw pumpkin and continue to cook until the rice is tender with a bit of a bite and the pumpkin is soft. Add the pumpkin puree and sage and check the seasoning. Pull the pan to the side of the stove and beat in the butter and parmesan.
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