RISOTTO WITH PUMKIN AND AMARONE WINE
Ingredients:
For 4 persons:
- 400 g Vialone Nano Novello Rice
- ½ bottle of Amarone wine
- 0,8 l vegetable broth
- 200 ml white wine
- 1 pumkin
- 2 shallots
- 150 g Grana Padano cheese
- 2 tbl of sugar
- 1 spring of Rosemary
- Extra virgin olive oil, salt, and pepper as needed
Preparation
In a pan, sauté the shallots with a bit of extra virgin olive oil, add small cubes of cleaned pumpkin, a sprig of rosemary, and let brown for a few minutes. Allow this to simmer in white wine until its moisture has reduced. Season with salt and pepper, and cook, adding a half to one cup of broth.
In the meantime, in a pan, warm up the amarone wine with 2 Tbl of sugar, bring to a boil and cook until the wine is reduced in half. Turn the eat off and let rest.
In a saucepan, bring the vegetables broth to a boil, add the rice and stir, then cover and cook at low heat. When the rice is ready, add the pumpkin, grana, and amarone reduction. Let cream and then serve.
BUON APPETITO!
Mamma Rosetta
Preparation
In a pan, sauté the shallots with a bit of extra virgin olive oil, add small cubes of cleaned pumpkin, a sprig of rosemary, and let brown for a few minutes. Allow this to simmer in white wine until its moisture has reduced. Season with salt and pepper, and cook, adding a half to one cup of broth.
In the meantime, in a pan, warm up the amarone wine with 2 Tbl of sugar, bring to a boil and cook until the wine is reduced in half. Turn the eat off and let rest.
In a saucepan, bring the vegetables broth to a boil, add the rice and stir, then cover and cook at low heat. When the rice is ready, add the pumpkin, grana, and amarone reduction. Let cream and then serve.
BUON APPETITO!
Mamma Rosetta
From well rested lands, a genuine rice.
An excellent rice in taste and with high nutritional properties thanks to the regenerated soils on which it grows. Ideal for creamed risottos as the Vialone Nano variety releases abundant starch during cooking.
