For 8 people
Rice starch with pumpkin 2 onions 500 g of Carnaroli rice 400 g of Mantuan pumpkin vegetable stock Passion fruit seeds 25 passion fruit
Passion fruit seed risotto Passion fruit seeds pumpkin starch 40 g of butter 30 g of grated Grana Padano
Rice starch with pumpkin Stew the onion with a little extra virgin olive oil. Toast the rice and add the pumpkin cut into pieces. Add the stock and cook. Take a strainer and filter the rice to obtain the core. Store in the fridge.
Passion fruit seeds Open the passion fruit, remove the seeds and sieve to eliminate the pulp. Remove the impurities and dry in the oven at 65 °C for 24 hours. Store in a dry place.
Passion fruit seed risotto Gently fry the seeds with a little extra virgin olive oil, add the pumpkin starch and reduce. Once thickened, take off the heat and stir in the butter and Grana Padano, obtaining the feeling of a risotto which is so "al dente" as to be crunchy.
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