PUMPKIN AND ITALIAN HAM RISOTTO

Recipe by Anton Mosimann

20'

Medium

CREAMY RISOTTO WITH LOCAL HAM AND CHOPPED PUMPKIN

Ingredients

200 g Carnaroli Risotto rice
20 g extra virgin olive oil
20 g chopped shallot
175 g chopped pumpkin
7 dl hot vegetable stock
1 glass white wine or Champagne Brut
4 thick slices of Italian ham
40 g grated Parmesan
salt and pepper

Preparation

Boil the chopped pumpkin for 8 minutes. Sauté the chopped shallot in a heavy bottomed saucepan in oil until softened. Add the rice and fry well until transparent. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more when necessary. Add the chopped pumpkin and continue in this way for 16 minutes.

Remove from heat and stir in the wine, Parmesan and a knob of butter. Season to taste. Serve the risotto and top with the chopped San Daniele ham.