CARNAROLI PIEDMONTESE RICE IGT WITH YELLOW PUMPKIN OF THE TRAPANESE HILLS, ROQUEFORT AND CRISPY SMOKED BACON
In a woak with a little extra virgin olive oil, brown a white onion cutted so that it looks like rice (as Gualtiero Marchesi says).
After removing the peel from the pumpkin, cut it into cubes and add it to the onion. Sauté with a little white wine. Add the carnaroli rice making it jump for a few seconds. Add the vegetable stock (water, salt, carrots, celery and some yellow pumpkin nut) turning the rice and repeat the operation as the broth is drying. As soon as the rice is cooked, turn off the heat and stir in a knob of butter. Sauté a few slices of thin smoked bacon in a pan. Serve the risotto with a roquefort nut, the crispy bacon and a drizzle of extra virgin olive oil.
Recipe and photo by chef Vittorio Mirto for Tenute Pietretagliate and Regalbesi