Pumpkin risotto with smoked scamorza cheese
▹ 1 Montrone smoked scamorza cheese
▹ 200 g of rice
▹ 350 g delica pumpkin (a pumpkin to use as a container)
▹ 1/2 liter of vegetable broth
▹ 1 shallot
▹ 40 g of extra virgin olive oil
Start by washing the pumpkin well and cut the top end to be used as a lid.
Start by digging the inside of the pumpkin and then cut the pulp into small pieces that you will brown in a pan later.
Put the shallot in the oil in a pan to brown until it is golden brown. Add the pumpkin. When the pumpkin is half cooked, add the rice and cook slowly, adding the vegetable broth.
Stir in the smoked scamorza cheese cut into cubes and then put in the pumpkin that you have washed well.
Add diced smoked scamorza cheese to garnish and serve hot.
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