Farmer's risotto

28/02/2013 - A recipe by Chef Alfredo Iannaccone.

Ingredients:

- Risotto Vialone Nano
- onion
- pumpkin
- pear
- Wine Torcolato Tues Breganze
- Parmesan cheese matured 36 months
- Balsamic Vinegar "Giuseppe Giusti"

Articolo tratto da: Alfredo Iannaccone for OIP

A recipe by Chef Alfredo Iannaccone.

ingredients:

- risotto Vialone Nano
- onion
- pumpkin
- pear
- wine Torcolato Tues Breganze
- Parmesan cheese matured 36 months
- Balsamic Vinegar "Giuseppe Giusti"

Prepare a broth from the following ingredients: celery, carrots, onion, leek, tomato, potato.

Prepare the risotto as usual with the homemade broth. Cut the pumpkin into small pieces and cook with the risotto.

Cut the pears into quarters and fry in a little butter, brown sugar and chili. Deglaze with a glass Torcolato di Breganze.

Prepare a Parmesan ice cream.

Serve the risotto with pears, pumpkin and a ball of Parmesan ice cream balls and serve with a few drops of balsamic vinegar.