Advice:
If you want to make a sweeter cream, you may want to add a carrot when cooking with the pumpkin.
If fresh black truffles were not purchased, the dish can be finished by adding 100% ground Summer Truffle
Pumpkin and truffle risotto
Pumpkin and Truffle Risotto is a dish with a surprising and irresistible combination of flavors. This culinary delicacy combines the velvety sweetness of pumpkin with the earthy, luxurious aroma of truffle. The slow cooking of the rice in broth, combined with the creamy base of the pumpkin will give the dish a golden hue and an enveloping texture. All garnished and enhanced by the fine slivers of black truffle that will make this simple dish a true culinary experience.
DifficultyEasy
Preparation60 min.
Cooking40 min.
Total time60 min.
ScopeFirst
CuisineItalian
Portions4 people
Calories250
Ingredients
- 200 g of rice
- 300 g of pumpkin pulp
- 100 g butter
- 40 g of grated cheese
- 2 tablespoons of cream
- 1 shallot
- ½ glass of dry white wine
- 1 l vegetable broth
- 60-80 g black truffle
Instructions
In a skillet let a knob of butter melt and season the finely chopped shallot. After two minutes add the diced pumpkin, stir and cook for ten minutes, season with salt and pepper. Let cool and whisk to create a cream.
In a saucepan, let the remaining butter melt, season the rice, and when it has absorbed the seasoning, splash it with the wine and let it evaporate. Pour in a ladleful of hot broth, let it absorb, and so in succession bring the risotto to cook, pouring in a little broth at a time.
When the risotto is ready, pour in the previously blended pumpkin and mix well. Turn off the heat and stir in a large chunk of butter, Parmesan cheese and cream.
Plate the risotto and grate the Pregiato black truffle while the dish is still hot.
