Pumpkin risotto with almonds and amaretti crumbles

I want to propose to you a new recipe, that has been invented by myself based on the ingredients of a recipe from Emilia Romagna. The result was very good so I have decided to share this with you.



Ingredients for 4 people



320 g of Carnaroli or Roma rice (fundamental, no other rice variety will guarantee the result)

400 g of Pumpkin

1 small onion

1-1,5 liters of vegetable broth

Butter

80g of Amaretti biscuits

50g of almonds

100 g of grated parmesan

Butter, salt and pepper to your taste and as needed



Finely chop the onion and fry in the butter until tender (make sure that it does not burn!!!) in a large saucepan. Add the rice and fry gently for a few minutes before adding a scoopful of broth (that you will have on a low boil heat next to your saucepan). Simmer and wait until the liquid have been absorbed before adding a new scoopful of broth. Make sure that the rice does not stick to the bottom! In the meanwhile prepare the pumpkin. Remove the skin and cut the flesh in dices that you will cook for around 2 min in the microwave (until tender) or in the oven (but be aware that it would take longer). Put the pumpkin in the food processor with a few amaretti biscuits, peeled almonds and parmesan so to form a puree. Calibrate the almonds, amaretti and parmesan content to your taste. The idea is that the taste will be a mixture of different effects. 1st comes the parmesan, then the pumkin with the amaretti and almonds in the background. I have given you the amounts I have employed, but feel free to adjust. The idea is that it should be a perfect combination with none of the different tastes prevailing on the others… When the rice is almost cooked add the pumpkin pulp and a few minutes later a generous amount of butter and remove from the heat. Serve hot and garnish with some chopped parsley and a few almonds flakes.

tagliatelle alle noci (tagliatelle with walnut sauce)

Prepare tagliatelle according to this post If you are lazy or simply don’t have time, buy a good brand at a local Italian delicatessen shop.

For 4 people you will need

400 g of dry tagliatelle (or 600 fresh)
100 g of Swiss Gruyere
100g Butter
16 walnuts
Parmigiano reggiano
Parsley to garnish
Salt and pepper

Open the walnuts and put the kernels in a food processor with the gruyere cut into pieces. Blend until you have a fine powder.
Cook the tagliatelle in salted water. Once cooked transfer in a large sautee pan with the butter and add the “walnut powder” and some black pepper. Mix well and sautee for a few minutes adding some of the cooking water of the tagliatelle in case they are getting too dry. Transfer in the dishes and garnish with grated parmigiano, freshly ground pepper and chopped parsley.