Risotto with ginger, pumpkin and pineapple
An autumn risotto recipe that produces a fresh and exotic taste.
| Servings | Preparation Time |
| 2persons | 40minutes |
| Cooking Time |
| 25minutes |
|
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Ingredients
- 150g De Tacchi Vialone Nano rice
- 120g Pumpkin
- 40g Fresh Ginger
- 1sprinkling of Fresh rosemary
- 2large slices (about 1cm thick) of Pineapple
- 1/2 Onion (sweet white type)
- A fewdrops of Lemon Juice
- 25/30g grated Parmesan cheese
- 10g Butter (clarified)
- 20g Mascarpone cheese (for creaming)
- 2ablespoonfuls of Extra virgin olive oil
- Salt and pepper
Instructions
- This risotto is characterised by its delicate flavour so we would recommend using only water instead of a savoury stock. Fill a saucepan with 500 ml of water and bring to the boil. At this stage one can decide whether to add salt immediately (about 10g of rough salt) or at the end of the cooking process.
- Place a pan (casserole dish) on a medium/high heat and pour in immediately two tablespoonfuls of extra-virgin olive oil. Add the rice and stir with a wooden spoon. As soon as the oil starts to form bubbles pour in 1/4 of the boiling water, add the finely-chopped onion and ginger, the diced pumpkin and a pinch of finely-chopped rosemary. Continue cooking over a medium heat, stirring occasionally and adding water as the rice absorbs it.
- At the same time place a second pan on the stove, melt the butter and sauté the diced pineapple until it becomes slightly coloured (but without exaggerating). Once ready, remove from heat and set aside.
- After about 12/16 minutes (depending on the desired consistency of the rice), turn off the heat and add the mascarpone (taken directly from the refrigerator), add also the grated Parmesan and stir quickly and intensely to achieve the desired creaminess. At this stage it may be necessary to add a little extra water. Taste and check the saltiness, and possibly adjust if necessary. If no salt was added to the water previously, some fine or flaked salt may be added at this point. Add a few drops of lemon juice.
- Serve and garnish each plate with the diced pineapple. Some freshly ground black pepper may be added to the dish. It is advisable to wait 1-2 minutes before serving.
