Pumpkin risotto, toasted hazelnuts, and Grana Padano fondue
Procedure
Ingredients · Servings 2
- 180 g Carnaroli rice
- 200 g Pumpkin
- Shallot
- 80 ml Panna
- 60 g Grana Padano
- 20 g Hazelnuts
- 20 g Butter
Method · 30 min
- Make a cream by blending the previously cooked pumpkin with a sauté of oil and shallots. Toast the rice and cook with the broth and cream...
- Make a cream by blending the previously cooked pumpkin with a sauté of oil and shallots. Toast the rice and cook with the broth and cream...
- Make a cream by blending the previously cooked pumpkin with a sauté of oil and shallots. Toast the rice and cook with the broth and cream...
- Make a cream by blending the previously cooked pumpkin with a sauté of oil and shallots. Toast the rice and cook with the broth and cream...
Obtain a cream by blending the previously cooked pumpkin in a sauté of oil and shallot.
Toast the rice and cook with the broth and pumpkin cream. Remove from the heat and stir in the cold butter.
To make the fondue, bring the cream to the boil, turn off the heat, and add the Grana Padano, stirring quickly.
Serve the risotto with the Grana Padano fondue on top and a few toasted hazelnuts for a crunchy touch.
