Risotto with pumpkin creamed with white truffle butter

25 minutes

Portions: 2

done with:

White truffle butter (80gr)

Did you know that... in order to make an excellent risotto, you must use appropriate rice, because the creaminess of the risotto is determined by the type of rice and the starch it releases.In addition, it is important to toast the rice grains before cooking in order to seal their consistency and compactness. To roast the rice, it will be necessary to cook the rice dry for a few minutes without adding liquid. Finally, for a greater creaminess, it will be important to let the risotto rest in the pan for a few minutes and then mix it before serving.

Let's see together how to make this recipe:

+ INGREDIENTS

+ PROCEDURE

Ingredients for 2 people:

190 g of rice
200 g of pumpkin
1/4 onion
4 tablespoons of extra virgin olive oil
30 ml of white wine
3 teaspoons tubeORIGINAL white truffle butter
q.s. vegetable broth
salt to taste

To start, clean the pumpkin carefully, removing the skin and internal filaments. Then, cut it into not-too-small cubes. Meanwhile, chop the onion and put it in a deep pot, adding the extra virgin olive oil. We fry the onion until golden, and add the rice, making it toast for a few minutes. Add the pumpkin, cook everything over high heat, and then blend with the white wine.

Add 4 or 5 large ladles of boiling vegetable broth to the rice, stirring carefully while the risotto cooks over medium heat for about 12–13 minutes. As soon as the rice has reached the right consistency and is al dente, remove the pan from the heat and stir the risotto with 3 teaspoons of TubeORIGINAL white truffle butter.

Serving:
Finally, pour the risotto on the plates and complete them by adding a sprinkling of fresh parsley or freshly ground pepper.

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