Pumpkin Risotto with Parmesan cream & Parmesan Bon Bon

Updated: Jul 8, 2020

Difficulty: Medium

Preparation: 45 Minutes

Cooking: 25 Minutes

Portion: 8 Persons

Ingredients for the Risotto

1 shallot

1 glasses of white wine

400 gr pumpkin

15 gr flour

6 sage leaves

q.s. pepper

1 liter meat broth

3oo ml whole milk

q.s. nutmeg

q.s. extravirgin olive oil

60 gr parmesan

1 sprig of rosemary

q.s. salt

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

2 eggs

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!

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