Delicate, comfortable, fragrant, the pumpkin, milk and truffle risotto welcomes the delights of autumn, warming the heart like the hearth of a fireplace.
The pumpkin is softened in milk and then wrapped in rice.Finally, the creamy risotto is perfumed with a forest note, thanks to the truffle.
Scope Main course
Kitchen Italian
Portions 4
Total time 30 minutesmin
Ingredients
320gCarnaroli rice
500gHokkaido pumpkin without seeds (but with the peel)
The truffle, the "black diamond", is a tuber that grows near the roots of trees and shrubs.The color depends precisely on the variety of the tree in which it grows and the type of soil.Among the Tuber melanosporum, a black variety of truffles, the one from Norcia is considered the most prized.
Steps
Bring the vegetable broth to the boil.
Meanwhile, wash the pumpkin and cut it into small pieces.
Peel the onion, slice it thinly and brown it in a saucepan with two tablespoons of oil (or a knob of butter) and chopped rosemary.
Add the pieces of pumpkin, salt and let it flavor for a few minutes.
When the pumpkin is slightly colored and starts to soften, pour a glass of milk, mix well and continue cooking for a few minutes.
Add the rice, let it flavor for a few moments then sprinkle with the other glass of milk and mix carefully.
When the milk begins to reduce, continue cooking with a little boiling broth at a time.
As soon as the rice is al dente, remove it from the heat and stir in a sprinkling of parmesan.
Sprinkle the pumpkin risotto with more chopped rosemary, distribute it on each plate and serve it with a few slices of truffle and a sprinkling of pepper.
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