Wed, 30 October 2024
Ingredients
· 320g Risotto Carnaroli
· 700g Pumpkin
· 1 Shallot, finely diced
· 60g Butter
· 90g Grated Grana Padano
· 1.8l Stock (vegetable or Chicken)
· 1 Glass White Wine
· Oil
· Salt
· Sage
· Amaretti Biscuits
Method
1. Start by making the stock, makes sure it is correctly seasoned and simmering.
2. Take the pumpkin, remove the skin and dice about half of it.
3. The other half, cut it in rough pieces, put on a tray, add some oil, salt and ½ glass of water, cover with tin foil and cook it in the oven for about 45 minutes at 160 C.
4. Once out, put in the food processor to make a quick puree.
5. In a pot, over medium heat, put some oil, add the risotto and the shallots; using a wooden spoon, mix constantly not to let anything burn.
6. With the back of the hand, check if the rice is hot, and if it is, deglaze with the wine while still mixing with the spoon.
7. At this point, once the wine has evaporated, start adding the stock, a bit at the time.
8. Add in the diced pumpkin as it will cook with risotto and give more flavour.
9. After about 8 minutes of cooking, add the pumpkin purée to the risotto and finish cooking it.
10. Once ready, add the diced cold butter and parmesan cheese and let it rest 1 minute.
11. Serve, crumble the Amaretti biscuit on top of the risotto and add some chopped sage.
