Osteria Quattro Rose
Chef: Dalola Moris e Turi Agostino
Ingredients for 4 people
For the broth:
2 onions
2 celery stalks
2 carrots
For risotto:
1/2 glass of white wine
320 gr Carnaroli rice
500 gr of pumpkin
30 thick slices of duck speck
salt
pepper
For the fondue:
150 gr of robiola
100 ml of cream
For creaming:
60 gr of butter
70 gr of Parmigiano Reggiano
Sauté a thinly chopped onion with EVO oil. Add the cleaned pumpkin cut into pieces, salt and pepper and brown. Cover with vegetable broth and cook (about 30 min). When cooked, blend the mixture.
In a pan heat the cream and robiola over a low heat until it melts, blend and set aside.
Toast the rice with a drizzle of EVO oil, deglaze with white wine and add the pumpkin cream. Continue cooking with vegetable broth (about 16-18 min).
At the end of the cooking time, remove from heat and cream with butter and Parmesan cheese and plate.
Drizzle the risotto with fondue and lay the cold slices of speck on top.