YELLOW PUMPKIN RISOTTO WITH SCALLOPS IN CRISPY SPECK SLICE
For the first episode of our section is called “Excelsior Recipe”, let’s prepare a risotto!
One of our chef’s favorite dishes, as we discover in his interview.
For the english subtitles check the youtube subtitles option.
- Yellow pumpkin
- Carnaroli rice
- White wine
- Olive oil
- Vegetable broth
Brown the shallots with olive oil, add the pumpkin cut in little cubes.
Sprinkle with the vegetable stock and leave to cook for 30/40 minutes over medium heat until the pumpkin becomes creamy.
A pinch of salt and pepper and add black pepper to season the scallop nuts.
Spread the slices of speck and wrap the seasoned scallops.
A drop of oil and chopped onion and brown for a few minutes.
Add the rice, toast it well.
Deglaze the rice with the white wine, let it evaporate, sprinkle with the vegetable broth.
Cook for 16-20 minutes according to the type of rice
Mix the pumpkin in the meantime, which will be creamy.
Add part of the scallop corals, two butternuts, the pumpkin puree and the grated Parmesan.
In a non-stick pan, sauté the scallops with a drizzle of oil.
Use a medium flame to not burn the speck.
When they browned, add the scallop corals.
Serve the rice, add the corals, cut the scallops and add them to the rice.
Enjoy your meal!