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Pumkin and Caciocavallo Risotto

Autumn is upon us and tradition have it that we start to use produce that is in season. We shall therefore prepare an unusual dish, delicate and very tasty: risotto with pumpkin and caciocavallo. Two contrasting flavours that know how to give us a dish to serve with a smile.

HOW TO

Ingredients for 4 people:

 

Cut the pumpkin into cubes, eliminating the external part, and boil it in a large pan of salted water. Let it simmer for 10 minutes and then drain the pumpkin, conserving the water. Blend the pumpkin up and put it to one side. Cut the caciocavallo up into cubes and leave it to one side.

In a non-stick pan, melt the butter, add two tablespoons of extra virgin olive oil and let the two onions, finely diced, sweat and add the chilli pepper. When the onion is transparent in colour, add the Canaroli rice and let it toast for 2/3 minutes. Next add the white wine and let the ingredients simmer. Mix in two tablespoons of blended pumpkin and a ladle of water that had been kept to one side, repeating this until the rice is cooked.

When the rice is cooked, serve the risotto putting the cubed caciocavallo and a light dusting of pepper on each plate. Pumpkin and Caciocavallo risotto.

Autumn is upon us and tradition have it that we start to use produce that is in season. We shall therefore prepare an unusual dish, delicate and very tasty: risotto with pumpkin and caciocavallo. Two contrasting flavours that know how to give us a dish to serve with a smile.

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