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14 Sep Pumpkin risotto, with rhubarb and licorice
Posted at 17:30h
in Recipes
Trattoria Nuovo Macello, Milano
Ingredients (serves 4):
300 grams of Vialone Nano rice
100 grams of delicate pumpkin puree, drained from excessive liquid
100 cl of juice from fresh, filtered rhubarbs
100 gr of Lodigiano riserva
80 grams of butter
1 liter of light vegetable broth
Preparation
Toast the rice with a teaspoon of oil. Blend with the rhubarb juice, and continue cooking with the broth for a minute (total cooking time: 10 minutes). Make sure to add four pinches of salt when you begin the cooking process. Add the pumpkin, mix well and remove from heat. Serve with butter and Lodigiano cheese, and top it off with a sprinkle of licorice.
Enjoy this dish with a bottle of Corí
