Luigi Barbaro adds unexpected depth to a creamy pumpkin risotto: crispy amaretti provide a subtle sweetness and texture, while a balsamic chilli reduction adds an elegant spiciness. This turns a classic risotto into an extraordinary dish.
| Ingredients (4 servings) | ||
|---|---|---|
| 320 | g | Carnaroli or Vialone nano rice |
| 400 | g | Pumpkin (Delica or Mantovana - sweet and firm) |
| 1 | Small onion (white or yellow) | |
| 40 | g | Butter |
| 40 | g | Freshly grated Parmesan cheese |
| 1 | l | Hot vegetable stock |
| ½ | glass | Dry white wine |
| 1 | dash | Extra virgin olive oil |
| 1 | pinch | Salt and pepper |
| 6–8 | piece(s) | Small amaretti (or 3 large ones, roughly crumbled) |
| some | Balsamic vinegar with chili from "Conte de Cesare" to taste | |
Step 1: For the reduction: Bring the balsamic vinegar to the boil with a little honey, boil for 10-12 minutes. Reduce until syrupy, set aside.
Step 2: Peel and dice the pumpkin, sauté in oil with the onion, add the stock and cook for 15-20 minutes. Cook until soft and puree.
Step 3: Rice. Fry for 2 mins. and deglaze with white wine. Gradually add the stock. After 8 min. Stir in the pumpkin puree, cook for a further 8-10 mins. cook. Season to taste with salt and pepper.
Step 4: Remove from the heat, stir in the butter and Parmesan, cook for 1 min. let rest.
Step 5: Arrange on plates, sprinkle with amaretti and decorate with balsamic reduction.
Luigi Barbaro's tip: The combination of creamy pumpkin, crispy amaretti and the fine spiciness of the balsamic reduction from "Conte de Cesare" is an exciting interplay of sweetness, spiciness and texture - perfect for festive occasions or a special dinner.
