Risotto with pumpkin and porcini (‘penny bun’) mushrooms
A recipe prepared by the chef Rodolfo Bof (of the ‘ENAIP’ national agency for vocational training founded by the ‘ACLI’ Catholic Italian Workers’ Association).
The risotto is presented in a hand-decorated bowl at the 2016 Ceramics Festival held at Nove in the province of Vicenza.
| Servings |
| 2persons |
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Ingredients
- 150g De Tacchi Vialone Nano rice
- 100g Delicate seasoned pumpkin
- 150g Fresh porcini mushrooms
- 1 Shallot leaf
- 1/2glass Dry white wine
- 15g grated Parmesan cheese
- 10g Butter cut into cubes and frozen
- 1/2clove of garlic
- 1/2tablespoon of Butter with rosemary
- Vegetable stock
- Extra virgin olive oil
- Pumpkin-seed oil
- Salt and pepper
Instructions
- Place the pumpkin in a dish and cook in a dry oven at 180 degrees until caramelized. Blend with a vegetable mill/processor and set aside.
- Clean the porcini mushrooms and cut them into strips. Remove the skin from the garlic and place it in a pan to brown. Add the mushrooms to the pan and cook them. Then remove the mushrooms; add the rice to the pan and toast it together with the shallot leaf and a dash of extra-virgin olive oil.
- Add a little wine, continue cooking the rice with the boiling stock and stirring in an adequate manner. Halfway through the process add the mushrooms and then 3/4 of the pumpkin puree.
- Stir in and soften the risotto with the Parmesan cheese, the rosemary-flavoured butter and the frozen butter and season with salt and pepper.
- Serve on plates garnished with sprigs of rosemary, pumpkin wafers and a little pumpkin-seed oil.
