- 320gr Carnaroli rice
- 750gr pumpkin
- 20gr dried porcini mushrooms
- 80gr Parmigiano Reggiano
- 50gr butter
- Vegetable stock (celery, carrots, onion)
- 2 onions
- Extra virgin olive oil
- Salt and pepper
Prepare the stock with celery, carrots and onion.
Soak the dried porcini mushrooms for 15-20 minutes.
Chop the garlic and sauté in a pan with some extra virgin olive oil.
Drain the mushrooms, brown them in the pan for 5 minutes and add salt, pepper and chopped parsley.
Put them aside.
Chop half onion and brown it in a pan with some oil. Add the rice and toast it for 2-3 minutes.
Cook the rice by gradually adding the broth.
Add the pre-cooked diced pumpkin and keep on adding the broth until cooked.
Turn off the heat, stir with butter and Parmigiano Reggiano.
Serve your risotto completing with the porcini mushrooms.