Got a pumpkin and I wanted to make something special: cutted pumpkin in big pieces and bake it with rosemary, garlic cinnamon salt and pepper until soft, mash it and then I pass it through a colander.
On a side softened a diced challot in oil and butter, add the rice and toast it, deglase with wine and once is evaporated add the first spoon of stock with two spoons of the pumpkin purée and a good shake of cinnamon, keep cooking the risotto woth stock untill 90% cooked. At this point you add one last spoon of stock, a full hand of parmesan, good chunk of butter and two spoon of ricotta. Let it rest covered for two minute then mix it.
Plate it woth a spoon of ricotta, a shake of cinnamon and a drizzle of EVO
by il-bosse87
2 Comments
Congratulations on your achievement!
With your first post on EuropeEats we’ve upgraded your status to an official chef. To reflect this, your boring old grey flair **Italian Guest** was replaced with the elusive golden flair **Italian Chef**.
Keep up your work by contributing quality content: it will certainly inspire others!
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Congratulations on your achievement!
With your post as an Italian Chef, following posts from a Berliner, Dutch, Schleswig-Holsteiner, Slovenian, British, Swiss and Danish Chef, we have an impressive streak of 8 gourmets all hailing from a different region.
That hasn’t been seen since quite a while. Since I keep track about, it’s even a record! Let’s keep up this unique variety! ✨