An autumnal first course of great refinement, where the sweetness of the pumpkin meets the richness of Parmigiano Reggiano from Modenese White Cow, the crunchiness of toasted hazelnuts, and the tangy note of dried cranberries. A contrast of textures and flavors that makes this risotto memorable, perfect for special occasions.
Cut the pumpkin into small cubes.
Chop the onion and sauté it in extra virgin olive oil in a saucepan.
Add the pumpkin and let it flavor for 3-4 minutes, then add the rice and toast for 2 minutes.
Deglaze with white wine, let it evaporate and start cooking by adding hot broth little by little.
Cook, stirring often, for about 16-18 minutes, adding broth as it is absorbed.
Once cooked, cream off the heat with butter and Parmigiano Reggiano from Modenese White Cow, adjusting salt and pepper.
Serve the risotto hot, topped with chopped toasted hazelnuts, dried cranberries, and fresh thyme leaves.
In the refrigerator, well sealed, for a maximum of 1 day. Reheat by adding a little water or broth. Do not freeze.
Italia, Emilia Romagna
| Energy (kcal) | 73.49 |
| Carbohydrates (g) | 5.09 |
| of which Sugars (g) | 0.86 |
| Fat (g) | 4.57 |
| of which Saturates (g) | 1.81 |
| Protein (g) | 2.39 |
| Fiber (g) | 0.37 |
| Sale (g) | 0.34 |
