Creamy pumpkin and quartirolo risotto
The creamy pumpkin and quartirolo risotto is a first course with an enveloping flavor enriched with sour butter and crunchy pumpkin seeds! Here is the recipe
Dietary Information
Servings:
- 1
To prepare the creamy pumpkin and quartirolo risotto, first wash the pumpkin, then remove the seeds and internal filaments 1 and cut the pulp into cubes, without peeling it 2. Transfer them to a sheet of aluminum foil and season with oil 3.
- 2
Add the garlic 4, season with salt and pepper 5. Close the aluminum foil and place it on a baking sheet 6. Cook in a preheated ventilated oven at 200° for 40 minutes. In the meantime you can prepare the vegetable broth that you will need to cook the rice.
- 3
To make the sour butter, first cut the onion into julienne strips 7. Melt the butter in a saucepan 8 and add the onion 9.
- 4
When the butter has turned amber and the onions have wilted, add the white wine 10 and the vinegar 11. Let it cook for a few minutes, then filter through a sieve 12 and put it all in the refrigerator to let it solidify.
- 5
When the pumpkin is ready 13, transfer it to a jug, remove the garlic cloves and blend with an immersion blender 14 until you get a soft and silky puree 15.
- 6
In a pot add the oil and the finely chopped shallot 16 and let it brown. Pour the rice into the pot 17 and toast for a few minutes. Wet with the vegetable broth 18. Cook the rice, adding a ladle each time the previous one is absorbed.
- 7
Meanwhile, roughly chop the quartirolo 19. When the rice is cooked, add the pumpkin cream 20 and the cold sour butter 21.
- 8
Add the pepper 22 and the marjoram 23. Let the risotto rest for a few minutes and then plate 24.
- 9
Add the quartirolo on the surface of the risotto 25. Garnish with the toasted pumpkin seeds 26 and a few marjoram leaves 27. Your creamy pumpkin and quartirolo risotto is ready to be enjoyed!
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