If you want to turn this recipe vegetarian, just leave out the ham and bone marrow, replacing the latter with a knob of butter or more extra virgin olive oil.
Serve with vegetable side-dishes or meat-based main courses.
Vernaccia di San Gimignano, Bardolino DOC, Friulano Friuli Aquileia DOC Superiore, Pinot Grigio Valdadige or Chardonnay.
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Pumpkin risotto is a well-known dish in traditional Lombard cuisine. Very easy to make and incredibly tasty at the same time, it makes an ideal dish for cold autumn or winter days. Its origins are, as the majority of the courses prepared with pumpkin, humble ones, as this vegetable was cultivated and eaten mostly by peasants. In this version we decided to enrich the recipe a bit by adding another much-loved ingredient of the northern culinary tradition: raw ham.