recipes
Risotto with pumpkin, speck and vanilla
Serves: 4
Ingredients
- 1 cup Arborio rice
- 3 cups warm chicken stock (Star brodi)
- 300g pumpkin
- 1 shallot finely chopped
- Tot of white wine
- 6 slices speck
- 3 tbsp butter
- 2 tbsp grated Parmesan
- 1 tsp chopped fresh sage
- Finely chopped parsley
- ½ scraped vanilla bean
- Crushed pistachios for garnish
Method
Peel and chop the pumpkin, take 2/3 of it and put in a roasting tray, cover and bake until soft. Whizz into a smooth puree and set aside. Melt a spoon of butter in a double bottom sauce pan on a low flame and cook the shallot in it until soft. Stir in the rice, chopped pumpkin and the speck which has been cut into thin strips. Toast together for a couple of minutes until rice is shiny and all is coated with the butter. Pour in the wine, allow evaporation and start gradually pouring the stock, stirring frequently. Continue until all the stock has been absorbed. Turn off the heat, stir in the pumpkin puree, parmesan, sage, parsley and the vanilla bean. Beat in cold butter to emulsify the sauce. Serve sprinkled with the pistachios
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