List of Ingredients
- 11 OZ. of pumpkin
- 1 2/3 CUPS of Carnaroli rice
- 2 4 PC. of Artichokes
- Homemade bread
- Butter
- shallots
- Pecorino Romano cheese
- grated Grana Padano cheese
- Milk
- Dry white wine
- Thyme
- Extravirgin olive oil
- Salt
- Pepper
Method
Brown 2 chopped shallots in 3 tbsp oil, then add the finely diced pumpkin and, after 2 minutes, moisten with a ladleful of hot water, season with salt and cook a further 7 minutes. Keep warm.
Clean the artichokes, then halve lengthwise and shell the shrimp. Brown one shallot in 2 tbsp oil, then add the artichoke and the shrimp; brown for 4 minutes per side, then add 1/3 cup wine and cook for 10 minutes.
Soak 1 oz bread in a little milk, mix in with the chopped shrimp, 2 sprigs thyme, 2 tbsp coarsely grated Pecorino, salt, pepper, and a drizzle of oil. Stuff the artichokes with this mixture and bake for 15 minutes at 350°F.
Toast the rice in a dry frying pan for 3 minutes, then add 2 tbsp oil, mix together, moisten with 1/2 cup wine, cover with salted water and cook for 16 minutes, adding the pumpkin after 5 minutes. Stir in 4 tbsp butter, 1 tbsp Pecorino, and 2 1/2 tbsp Grana Padano. Serve the rice with the stuffed artichokes.