Pumpkin and Amaretti Risotto - Chef Luca Ciano
My grandfather is from Pavia in Lombardy, a region in northern Italy where risotto rice grows in abundance. This is his recipe – he would make it when we visited him on Sundays.
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Ingredients
- 100 Butter - Cubed
- 2 tbsp Olive Oil
- 1 Small onion - Finely chopped
- 350 g Pumpkin - Peeled amnd cut into 1cm pieces
- ½ cup Carnaroli or arborio rice (300g)
- ½ cup Dry white wine (125ml)
- 6 cups Salt-reduced vegetable stock, hot (1.5L)
- ¼ cup Grated Parmigiano Reggiano or Grana Padano cheese (100g)
- 12 Amaretti - Crumbled
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