Risotto Pumpkin and Paglierina®
Paglierina Longo
Pumpkin
Shallot
Rice
Butter
Pistachios
La preparazione della ricetta
1
Prepare the pumpkin cream by cutting it into cubes and sautéing it in a pan with the shallot.
2
Once cooked, blend it and set it aside. Meanwhile, prepare the risotto; when it is almost done, add the pumpkin cream and cream it with the Paglierina® Longo cut into pieces.
3
Garnish the dish with some stewed pumpkin cubes.
Sprinkle with chopped pistachios.
