PUMPKIN RISOTTO, MANCHEGO CHEESE AND BALSAMIC VINEGAR REDUCTION
- PARMESAN PIATTO
- 250 gr of risotto rice
- 80 gr of pumpkin in small cubes
- 1 lt of vegetable and pumpkin stock
- 1/2 white onion finely chopped
- 2 garlic cloves finely chopped
- 1/2 glass of white wine (100 ml)
- Olive oil
- 40 grams of butter
- 60 gr of cubed Manchego cheese
- 60 gr of grated Parmesan cheese
- Salt and pepper
(Prepare the bottom with the vegetables and the pumpkin, then blend the pumpkin to give the risotto a yellow color.)
Fry the garlic with the onion in a drizzle of olive oil, when they are shiny add the risotto rice, fry for a few more minutes, add the diced pumpkin and fry for 5 more minutes. Add the white wine until it evaporates without stopping stirring.
Start adding the hot bottom little by little, stirring constantly. Add the manchego cheese or the mature cheese of your choice, reserve a little to decorate, add salt and pepper to taste.
Mix the butter at room temperature with the Parmesan cheese until it forms a paste, distribute throughout the risotto and mix well, decorate with cheese cubes, add PIATTO PARMESANO and finely chopped parsley (optional), serve immediately.