Risotto with pumpkin, lard, scallops and black truffle
Risotto with pumpkin, lard, scallops and black truffleTime: 50 min Lifestyle: Creative Type of cheese: Grana Padano Course: First
800 g rice
200 g pumpkin
20 g onion
10 slices of lard
10 knobs of scallops
50 g black truffle
2 l broth
100 g Grana Padano PDO
60 g butter
100 g white wine
Preparation time: 30 min
Cooking time: 20 min
Clean and dice the pumpkin. Fry the onion, add the pumpkin, brown it and cover with broth. Let it cook over a medium heat. Once the pumpkin is cooked turn off the heat, whisk to a cream, adding salt.
Cut the scallops in strips and the lard into julienne strips. Clean the truffle.
Toast the rice in a saucepan. When it is hot, add wine, leave to evaporate and start pouring the boiling broth as required. When it is half-cooked, add the pumpkin cream, scallops and the lard. Stir in butter and Grana Padano PDO.
Prepare individual plates by placing the rice on a wafer of Grana Padano with paprika and fennel.