Prep: 30 minuts
Cook: 15/18 minuts
For: 4 people
300 g carnaroli rice
300 g pumpkin flesh
30 g di Parmigiano Reggiano DOP
1 lt vegetable stock
60 g toasted and peeled hazelnuts
30 g butter
20 g olive oil
Salt and pepper, fresh thyme
Dice the pumpkin and cook it with a glass of water and a pinch of salt until soft. Blend it with a hand held mixer and put it aside.
Chop the onion finely, brown it with oil in a risotto casserole.
Add the rice and stir for some minutes until the rice is slightly toasted. Add hot stock to cover the rice. Let the rice cook adding alternatively a spoon of pumpkin cream and a ladle of hot stock as soon as they are absorbed by the rice (this will take approximately 15-18 minutes).
Once cooked and off the heat, add butter and Parmigiano Reggiano cheese.
Serve with a sprinkle of chopped hazelnuts, drops of Balsamic Vinegar of Modena PGI and leaves of fresh thyme.
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