Our Chef proposes his exclusive creation, an original and tasty recipe, which combines the tradition of northern Italy with a touch of imagination. The Pumpkin Risotto, enriched by a delicate cream of Castelmagno, a typical cheese from Piedmont, and by an addition of Amaretti, the famous dry biscuits that give a special touch to the whole dish.
The preparation is simple and within everyone’s reach, just follow the steps that we will illustrate in this article. A unique dish to amaze friends and relatives with a mix of unique flavors and textures!
INGREDIENTS AND DOSES FOR 4 PEOPLE:
1 Mantuan pumpkin 320 gr. of rice (La Cascina di Marta) 1 onion 80 gr. Parmigiano Reggiano 50 gr. butter fine salt to taste extra virgin olive oil to taste black pepper vegetable broth 150 gr. Castelmagno 80 gr. milk 20 gr. of cream 4 Amaretti biscuits
PREPARATION:
Finely chop the onion and place it in a large pan where you have heated the oil. Let the onion fry over low heat; help yourself by adding a pinch of salt to bring out the liquids.
Add the pumpkin previously cleaned and cut into small cubes, add salt, pepper, let all the flavor and its own liquids come out before adding more water and finishing cooking.
After about 20 minutes, when the pumpkin will be soft, you can blend it with the help of an immersion blender until you get a smooth and translucent cream.
Now move on to the preparation of the Castelmagno fondue, simply combining milk, cream, salt, pepper, and Castelmagno in a saucepan and leave it in a bain-marie or on a very slow heat for 5 minutes until the cheese has melted.
Now we can move on to the preparation of the rice. Therefore, toast the rice over high heat, stirring often until squeezing it in a fist you will not be able to hold it for more than a few seconds. It will take 2-3 minutes. Then blend with the white wine and stir immediately to prevent it from sticking. As soon as the wine has completely evaporated, pour the broth always up to cover the rice, after 5 minutes add the pumpkin cream and cook for another 10 minutes always helping yourself with broth if necessary. When it has reached the right consistency, turn off the heat. Add the butter and the grated Parmesan and stir with a wooden spoon vigorously, so as to incorporate a lot of air into the rice and have a wave risotto. Place the rice in the dish, add 1 tablespoon of Castelmagno fondue and 1 crumbled Amaretto on top.
Serve immediately at the table!
Enjoy your meal!
