LEGAMI, the recipes of the earth: Acquerello risotto with Hokkaido pumpkin, white truffle and gold by Chef Michele Pidone
New connections between unique souls, new flavors remaining imprinted. The surprising truffle combinations imagined by an extraordinarily sensitive chef, this time, begin with one of the main ingredients on the international tables: Precious White Truffle. Chef Michele Pidone decides to tell us about White Truffle’s slightly spicy taste and unique aroma through a bold pairing, for a dish with intense colors and a great palatal impact due to its soft complexity. The “Acquerello” risotto with Hokkaido pumpkin, white truffle and gold combines noble elements and beloved ingredients, for a recipe and an experience that warm all the senses.
Ingredients for 4 servings:
350g Acquerello rice
300g mashed Hokkaido pumpkin
200g Hokkaido pumpkin
100g butter
100g grated Parmesan cheese
1 glass of white wine
Edible gold
Approx. 30g white truffle
Toast the rice, simmer with white wine and cook by adding the broth little by little for approx. 12 minutes. Add the mashed pumpkin and, if necessary, let it cook for a few minutes more. Cover the rice and let it rest for a minute, then add the butter and Parmesan and stir to cream it. Lay the risotto on a plate and complete with some pumpkin cubes browned in a pan, a few thin slices of pumpkin and marinate for a couple of minutes with salt, a pinch of sugar and oil.
Slice the white truffle and add a sprinkle of edible gold.
Tip:
Add a couple of teaspoons of “Filosofia Naturale” white truffle sauce during the creaming to enhance the taste of this risotto.
