Insieme al nostro amico Maestro di Cucina Gianfranco Allari abbiamo realizzato un primo piatto delizioso a cui gli amanti della zucca non potranno resistere!
Ingredients
Serves 4
320 g classic Carnaroli rice 400 g cleaned Delica pumpkin 100 g boiled chestnuts 16 large prawns 1.5 L vegetable broth 40 g butter 30 g aged Parmigiano Reggiano (24 months) 1 shallot Orange vinegar, to taste Traditional Balsamic Vinegar of Modena PDO “Extravecchio”, to taste Extra virgin olive oil Salt and pepper
Cut the butter into small cubes and place it in the freezer. Clean the prawns by removing the shells and deveining them. If desired, leave 4 with heads intact for garnish.
Finely chop the shallot and sauté it gently in a pan with a drizzle of olive oil. Once translucent, add the pumpkin cut into cubes. Season with a pinch of salt and a grind of pepper, then add a ladle of broth and cook gently, adding more broth as needed if the pumpkin dries out. The result should be a creamy consistency with a few small chunks still intact.
In a separate saucepan, toast the rice dry for a few minutes. Deglaze with the Orange Vinegar, and once it has evaporated, begin adding hot broth gradually. Continue cooking, alternating broth with the pumpkin purée as the liquid is absorbed.
Meanwhile, sauté the prawns in a bit of olive oil, seasoning with salt and pepper. Once golden, deglaze with Orange Vinegar, add the crumbled chestnuts, and remove from the heat.
When the rice is cooked, remove from the heat and stir in the cold butter and cheese to create a creamy texture. Cover the pot with a lid and let it rest for 1 minute.
Plate the risotto, top with the prawns and chestnuts, drizzle with Natro Bianco (Traditional Balsamic Vinegar of Modena PDO), and serve immediately.
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