Cooks in: 40mins
Levels: Easy
Serves: 4
List of Ingredients
- rice
- 7 OZ. of pumpkin flesh
- onion
- Rosemary
- Lemon
- Grana Padano cheese
- Butter
- Passito fortified wine
- Vegetable broth
- Olive oil
- Salt
- 7 OZ. of oyster mushrooms
- onion
- 2 of whole eggs
- Bread crumbs
- milk
- Oil for frying
- Salt
Method
1
To make pumpkin risotto with oyster mushrooms, first dice the pumpkin flesh, set aside half, and cook the rest in a little oil with one small chopped onion. Add the rice and toast, moisten with the fortified wine, season with salt and cook. Gradually add 1 quart hot broth in small amounts, then stir in a knob of butter, the grated Grana Padano, and a little rosemary and lemon rind.
2
For the side: Slice an onion into thin rings, then immerse in the milk, remove, and fry in the oil at 300°F. Thinly slice the mushrooms, dip in the beaten egg, then in the breadcrumbs, and fry. Serve the risotto with the diced pumpkin and the fried onion and oyster mushrooms.