If you feel hesitant about adding the Cantuccini powder to the risotto, sauté some shredded sage in a frying pan with some olive oil and add this one to the dish instead.
Serve with vegetable side-dishes or with a cheese board.
Sauvignon blanc, Pinot grigio or Soave.
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Pumpkin risotto is a well-known dish of 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 alternative version, the savoury risotto is crowned with crumbled chocolate Cantuccini, transforming this dish into a chic flight of fancy.