Updated: Jul 8, 2020
Preparation: 45 Minutes
Cooking: 25 Minutes
Portion: 8 Persons
Ingredients for the Risotto
1 glasses of white wine
400 gr pumpkin
15 gr flour
6 sage leaves
1 liter meat broth
3oo ml whole milk
q.s. extravirgin olive oil
60 gr parmesan
1 sprig of rosemary
Half white onion
540 gr Rice
2 tablespoons fresh cream
Cheese Fonduta (pick your favorite soft cheese), if you wish.
Ingredients for the Bon Bon with Parmigiano Reggiano:
100 gr of grated Parmesan cheese
Seed oil for frying.
Preparation of the Bon Bon
Mix the Parmesan with the egg and form small balls about the size of a 20 cent coin.
Fry them in hot oil making them brown well.
Drain and keep it aside for the plate garnishing.
Preparation of the Risotto:
Brown 400 gr of diced pumpkin with 2 tablespoons of oil, 6 sage leaves and a sprig of rosemary. Sprinkle it with a glass of water and cook over low heat.
Toast 540 gr of rice in a sauce of 1/4 white onion, 1 shallot, 3 tablespoons of oil and salt.
Add a glass of white wine, add half of the pumpkin and cook adding a ladle of white meat broth every time it dries: halfway through cooking, add the remaining pumpkin.
Season with salt, season with pepper and nutmeg and turn off leaving the rice on the wave.
Blend 300 ml of milk with 25 gr of flour and 60 gr of grated Parmesan cheese.
Bring the mixture to a boil, stirring, add 2 tablespoons of fresh cream, salt and remove from the heat.
Arrange the risotto on a serving plate and complete with the Parmesan Bon Bon and garnishing with the Cheese Fonduta at your wish.
Enjoy & Share It!