Risotto with pumpkin, truffle and Capesante

Time: 60 minutes

Difficulty: medium

Suggested wine:

"Capitel al Pigno" Soave Classico Superiore DOCG - Bixio Poderi

Ingredients and doses for 4 persons:

300gr Carnaroli rice

600gr pumpkin

2 pieces garlic

4 Amaretti

2 Thyme

2 scallion

80gr butter

½ dry white wine glass

800ml chicken broth

50gr Grated Grana Padano D.O.P “riserva”

15gr Minched Pistachio

Salt

Pepper

For rools:

8 cleaned “capesante”

1 Lemongrass

Extravirgin Olive Oil

Salt

Pepper

For Parsley Oil:

300gr Parsley

40ml Grapeseed Oil

30ml Extravirgin Olive Oil

Salt

Pepper

Finally:

4 pieces Colonnata Fat

1 little black truffle

Recipe:

Cut the pumpkin , flavour it with salt, pepper and wrap it up in a kitchen foil with garlic, amaretti and thyme. Put it in the oven (160°C) for 1 hour and 30 minutes. When it is complete put the pumpkin out and cool it. Wash and stretch scallions, add 30g butter, pour the rice with wine and cook all adding chicken broth. When the cooking get done, incorporate the pumpkin mash tun, butter, Grana Padano D.O.P “riserva” cheese and minched pistachio. Add salt and pepper. With lemongrass’ stalk form 4 kebab, put and cook them in a pan with oil, salt and pepper. Wash and clean the parsley, centrifuge and cook it. Serve the rice adding Colonnata fat and rolls on it. Finally add parsley and black truffle.