We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.
Here is a refined pumpkin-based recipe, perfect for surprising your guests with the touch of a starred chef!
Enjoy this refined pumpkin risotto, accompanied by seared scallops and crumbled amaretti biscuits. Perfect for an elegant dining experience at home, it balances sweet and savory flavors with a touch of class.
Risotto
300 g Carnaroli rice
400 g pumpkin (pulp cut into cubes)
1 chopped shallot
1 the vegetable broth
50 g butter
80 g Grated Parmigiano Reggiano
1 glass of white wine
salt and pepper to taste
Scallops
8 8 fresh scallops
Extra virgin olive oil
1 sprig of fresh thyme
Decoration
2 crumbled macaroons
A few fried sage leaves
Preparation
Prepare the pumpkin: In a saucepan, fry the shallot with a drizzle of oil and add the pumpkin cubes. Cook until the pumpkin becomes soft, then blend it until you obtain a smooth and homogeneous cream. Season with salt and pepper.
Prepare the risotto: In the same saucepan, dry toast the rice for a few minutes. Pour in the white wine and, once evaporated, add a ladle of hot vegetable broth. Continue cooking, adding the broth little at a time. Halfway through cooking, add the pumpkin cream and mix well.
Cooking the scallops: In a non-stick pan, heat a drizzle of oil and add the thyme. Cook the scallops for about 1-2 minutes per side until they are golden brown.
Stir the risotto: At the end of cooking, turn off the heat and add the butter and Parmesan. Stir vigorously until you obtain a creamy risotto.
Placing: Arrange the pumpkin risotto in the center of the plates. Place two scallops on top of each portion and garnish with amaretti crumbs, a few fried sage leaves and a touch of lemon zest to add freshness.
Chef’s Tips:
– For a more intense flavour, add a pinch of nutmeg to the pumpkin cream.
– You can also add a drop of quality balsamic vinegar to enhance the sweetness of the pumpkin.
This recipe balances the sweetness of the pumpkin with the aromatic note of the amaretti, creating a sophisticated and enveloping dish perfect for a special occasion. Enjoy your meal!
Ingredients
Risotto
300 g Carnaroli rice
400 g pumpkin (pulp cut into cubes)
1 chopped shallot
1 the vegetable broth
50 g butter
80 g Grated Parmigiano Reggiano
1 glass of white wine
Extra virgin olive oil,
salt and pepper to taste
Scallops
8 8 fresh scallops
Extra virgin olive oil
1 sprig of fresh thyme
Decoration
2 crumbled macaroons
A few fried sage leaves
Lemon zest
Directions
Preparation
Prepare the pumpkin: In a saucepan, fry the shallot with a drizzle of oil and add the pumpkin cubes. Cook until the pumpkin becomes soft, then blend it until you obtain a smooth and homogeneous cream. Season with salt and pepper.
Prepare the risotto: In the same saucepan, dry toast the rice for a few minutes. Pour in the white wine and, once evaporated, add a ladle of hot vegetable broth. Continue cooking, adding the broth little at a time. Halfway through cooking, add the pumpkin cream and mix well.
Cooking the scallops: In a non-stick pan, heat a drizzle of oil and add the thyme. Cook the scallops for about 1-2 minutes per side until they are golden brown.
Stir the risotto: At the end of cooking, turn off the heat and add the butter and Parmesan. Stir vigorously until you obtain a creamy risotto.
Placing: Arrange the pumpkin risotto in the center of the plates. Place two scallops on top of each portion and garnish with amaretti crumbs, a few fried sage leaves and a touch of lemon zest to add freshness.
