Creamy Pumpkin Risotto with Grana Padano Fondue and Cacao Powder
Ingredients
- 320 g carnaroli rice
- 2 liters vegetable broth
- 500 g pumpkin
- 100 g butter
- 100 g grana padano cheese
- Salt
- Pepper
Fonduta
- 250 g grana padano cheese
- 250 g milk
- 25 g flour
- 25 g butter
Garnish
- 30 g cacao nibs powder
Preparation
Boil the milk, pour it over the previously heated and mixed butter and flour, and bring to a boil. Remove from heat and add the grana padano cheese, salt and pepper, and let it cool. Blend the sauce and pass it through a fine sieve.
Clean the pumpkin, bake it at 180°C until fully cooked. Pass the pulp through a sieve and store it.
Toast the rice dry, add the broth and immediately add the pumpkin puree, finish cooking and stir in butter and grana padano cheese to cream it. Adjust the seasoning.
Plate the rice, add the grana padano sauce, and garnish with the cacao powder.
