Ingredients (x4):
- 320 g of Carnaroli rice
- 400 g of pumpkin
- 80 g of butter
- 1 onion
- 1 carrot
- 1 stalk of celery
- ½ glass of dry white wine
- 1 liter of vegetable broth
- grated parmesan (amount to taste)
- herbal salt
- 150 g of porcini mushrooms
- 100 g of 00 flour
- 2 eggs
Procedure:
First, cut the pumpkin into small pieces, pour it into a pan with a little oil and two sprigs of rosemary and a pinch of herb salt. Cook in the oven for 25 minutes at 200° until you see the toasted surface.
Sauté the celery, carrot and onion and, once browned, toast the Scotti Carnaroli rice. Wet with hot water and halfway through cooking add the cooked pumpkin. Finish cooking and then stir in butter and parmesan.
Separately, make a batter with 00 flour and beat two eggs. Cut the porcini mushrooms finely and then dip them in the batter. Place them on a baking tray and put them in the oven for 10 minutes at 200°. Plate the pumpkin risotto, place the porcini mushroom chips and chopped fresh parsley on top.
