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Creamy pumpkin risotto with Milano salami and red wine reduction.
4
20min
Citterio
Elegant and rich: creamy pumpkin risotto with strips of Milano salami and a red wine reduction for a gourmet touch.
250 g risotto rice
200 g pumpkin
12 slices Milano salami
800 ml vegetable or meat stock
400 ml red wine
2 shallots
30 g butter
30 g grated parmesan
2 tbsp olive oil
pepper, fresh thyme
Cut pumpkin into cubes and cook with a ladle of stock for 10 minutes, then blend into a smooth purée. Boil red wine until reduced by one-third.
Sauté shallots in olive oil, toast the rice, then add stock gradually, stirring often. Halfway through, stir in the pumpkin purée. When cooked (15–18 min), stir in butter and parmesan. Serve with the wine reduction, strips of salami and fresh thyme.
Tagliofresco
Casa Citterio's original recipe originates from a precise mix of selected Italian meats and from expert natural seasoning. A worldwide prizewinning specialty in convenient packaging to share with family or friends.
