Risotto with pumpkin and lard, skewers of scallops and black truffle
Risotto with pumpkin and lard, skewers of scallops and black truffle
Time: 2 h e 20 min Lifestyle: Traditional Type of cheese: Grana Padano Course: Single dish- Ingredients
- Preparation
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by Consorzio Tutela Grana Padano DOP
300 g Carnaroli rice
600 g pumpkin
garlic cloves
4 macaroons
sprigs of thyme
shallots
80 g butter
1/2 cup of dry white wine
800 ml chicken broth
50 g grated Grana Padano
15 g chopped pistachio nuts
salt, pepper
For the skewers:
8 scallops, clean
1 stalk of lemongrass
extra virgin olive oil
salt and pepper
For the oil of parsley:
300 g of parsley
50 ml of
extra virgin olive oil
salt and pepper
To complete:
4 slices of Lardo di Colonnata
1 small black truffle
Preparation time: 20 min
Cooking time: 2 h (1h and ½ in the oven, 30 min on the fire)
Cut the pumpkin into large pieces, season with salt and pepper and wrap it, together with the garlic, the macaroons and the thyme, in aluminium foil for food. Bake at 160° for 1 hour and thirty minutes. At the end of cooking, remove the pumpkin and let it cool on a cloth, removing all the other ingredients.
Clean and chop the shallots and fry them in 30 g butter; pour the rice and toast it while wetting it with wine. Then cook it, add chicken broth as it is absorbed. At the end of cooking stir in the pumpkin puree, the remaining butter, Grana Padano PDO and the chopped pistachio nuts. Add salt and pepper.
With the stem of lemon grass, cut lengthwise, and the scallops, form 4 skewers and sauté in a pan with a little oil, salt and pepper. Wash and clean the parsley, centrifugate and heat the mixture on low heat reducing it by a third.
Then whip the reduction with oil, salt and pepper. Serve the risotto in plates, garnish with slices of Lardo di Colonnata and scallop skewers. Complete with the emulsion with parsley and slivers of black truffle.
