An autumn first course of great refinement, where the sweetness of pumpkin blends with the richness of Parmigiano Reggiano from Vacca Bianca Modenese, the crunchiness of toasted hazelnuts and the tart 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.
When cooked, cream off the heat with butter and Parmigiano Reggiano from Vacca Bianca Modenese, adjusting salt and pepper.
Serve the risotto hot, finishing with chopped toasted hazelnuts, dried cranberries and fresh thyme leaves.
Store in the refrigerator, well covered, for a maximum of 1 day. Reheat 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 |
