Pumpkin risotto with Cantuccini

Method

1. Cut the squash and potatoes into small pieces.
2. Sauté the onion in the olive oil, then add the squash and potato pieces and allow to brown.
3. Season with salt and pepper to taste and add the milk and water.
4. Cook for about 30 minutes or until the pumpkin and potatoes get soft.
5. Using an immersion mixer, blend for 2 minutes until you obtain a thick and velvety cream.
6. Add the rice and stir well, adding a ladle of broth every now and then until the rice is cooked.
7. Take off the heat and add the butter and Parmigiano Reggiano.
8. Crush the chocolate chip cantuccini into powder and sprinkle over the rice: as the heat from the dish flows upwards, the powder topping will melt giving an embrace of flavours.

Chef's tip

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.

Serving suggestion

Serve with vegetable side-dishes or with a cheese board.

Wine selection

Sauvignon blanc, Pinot grigio or Soave.

Family tip

This content is not available yet :)

Dish history

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.