RISOTTO WITH PUMPKIN, MILD PROVOLONE VALPADANA PDO AND AMARETTI
for 4 people – difficulty: medium– preparation time: 50 min
INGREDIENTS
400 g carnaroli rice
600 g delica pumpkin
1.5 lt vegetable stock
1 white onion
½ glass of white wine
120 g Provolone Valpadana PDO mild
extra-virgin olive oil q.b
salt to taste
pepper to taste
4 amaretti
PREPARATION:
Peel and clean the pumpkin, cut it into cubes and put it in a pan with a little oil, salt and a pinch of pepper, add a glass of water and let it cook on a medium flame for 20 minutes. Remove the lid and let it cook for another 10 minutes to dry out.
Blend the pumpkin until a thick and creamy puree is obtained.
Cut the onion into small cubes, place it in the pan with a little oil and brown it gently, then pour in the rice and toast it.
Deglaze with the white wine and add the stock.
Let it cook over medium heat for about 18 minutes from when it comes to the boil, adding stock as needed.
About halfway through cooking, add the pumpkin puree.
When the rice is cooked, turn off the flame and add the mild Provolone Valpadana PDO to thicken.
Once served, crumble some amaretti biscuits over the risotto and serve.
