Recipe Butternut Risotto with Crumbled Amaretti

Discussion in 'Rice, Pasta, Pulses and Grains' started by MypinchofItaly, Dec 5, 2018.

  1. MypinchofItaly

    MypinchofItaly Über Member

    Location:
    Milano (Italy)
    Garnishing a risotto with crumbled amaretti may seem a little risky. Amaretti are small almond biscuits, enjoyed for the first time in the city of Saronno, in Lombardy, and they are traditionally associated with sweet preparations; they’re the perfect dessert at the end of a meal or a great idea to accompany a coffee. But who would think of sprinkling amaretti crumbs on top of a savoury dish?

    This risotto is not an unusual experiment, but actually a traditional Lombard recipe. Because the butternut has a sweet undertone, the bitterness of the amaretto actually enhances its taste. A bit of butter and some Parmesan, and this risotto will be ready to convince you, too.

    Butternut risotto and amaretti.jpg



    Serves: 4 | Preparation time: 10 mins | Cooking time: 20 mins

    • Carnaroli or Arborio rice: 350 g
    • Butternut: 300 g
    • Butter, unsalted: 30 g
    • Vegetable broth: 1 l
    • White wine, dry: 50 ml
    • Amaretti: about 5
    • Shallots, medium-sized: 1
    • Extra virgin olive oil: to taste
    • Salt and pepper: to taste
    Method

    Prepare the vegetable broth with onion, carrot, celery or any vegetables you have at hand.

    Cut the shallot very finely. Heat up a spoonful of oil and brown the shallot.

    Clean the pumpkin, peel it and dice its flesh into small cubes. Add the pumpkin to the shallot and cook it over heat in a large pan, stirring continuously. If the pumpkin gets too dry, add a ladle of vegetable broth to prevent it from burning.

    Melt 10g of butter in a saucepan and toast the rice in it for a few minutes, stirring it often to avoid the rice burning or sticking to the bottom of the pan. Pour in the wine and let it simmer over low heat.

    Transfer the pumpkin and the shallot in a food processor and blend them gently, just about enough to obtain a cream with fairly homogeneous texture and just a few bigger pumpkins pieces. Combine the cream with the rice in the pan.

    Keep the rice on low heat, and add the vegetable broth, one ladle at a time, until the rice is cooked through. Season with salt and pepper.

    Turn off the heat and mix the remaining butter, the grated Parmesan and some crumbled amaretti with the risotto.

    When serving this risotto, garnish each plate with some whole amaretti and a drizzle of olive oil.

    Tip: if you cannot prepare or use some vegetable broth, you can try using unflavoured hot water; the result will be different, but equally satisfying.
     
  2. rascal

    rascal Senior Member

    Similar way I do mine as well. One of my wife's faves, I neve liked it to start with, but having some left over I started eating it as well. I'm due to make this again.

    Russ
     
  3. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    Very nice. Thank you for sharing this! My risotto expertise is limited to savory applications (mushroom risotto is a favorite). But, I have quite a bit of vacation time available between now and the end of the year, so this will be something fun to try.
     
    rascal and MypinchofItaly like this.
  4. MypinchofItaly

    MypinchofItaly Über Member

    Location:
    Milano (Italy)
    Thank you! I'm glad you're curious about this risotto. It 's a particular flavor but that combines very well .. or at least considering my tastes that sometimes encroach a bit more traditional flavors.
    The mushroom risotto is very good.
    My favorite is the seafood one.
     
  5. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    Hmmm....you've just given me an idea! :chef:
     
    MypinchofItaly likes this.
  6. MypinchofItaly

    MypinchofItaly Über Member

    Location:
    Milano (Italy)
    Good!
     
  7. rascal

    rascal Senior Member

    My wife hates seafood and mushrooms. But...I have an idea for next time.

    Russ
     
    MypinchofItaly likes this.
  8. MypinchofItaly

    MypinchofItaly Über Member

    Location:
    Milano (Italy)
    Good!
     
  9. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    Especially with shaved, fresh black truffle over it!:okay: Can't comment on white as it is too rich for my wallet.:(
     
  10. morning glory

    morning glory Obsessive cook Staff Member

    The squash and/or pumpkin with amaretti combination is popular in the UK in ravioli - often served with sage butter.

    UK Chef James Martin has a recipe here. I've also seen it on sale in Tesco's.
     
  11. MypinchofItaly

    MypinchofItaly Über Member

    Location:
    Milano (Italy)
    The white truffle is too rich for mine too ... but the black one is a worthy substitute, right!
     
    CraigC likes this.
  12. MypinchofItaly

    MypinchofItaly Über Member

    Location:
    Milano (Italy)
    Yes, pumpkin, amaretti,sometimes cinnamon, butter and sage are magical combinations.
     
  13. morning glory

    morning glory Obsessive cook Staff Member

    I'd never seen it used in risotto before though - good call.
     
  14. MypinchofItaly

    MypinchofItaly Über Member

    Location:
    Milano (Italy)
    Is very used here in Milan
     
  15. epicuric

    epicuric Über Member Staff Member Recipe Challenge Judge

    Location:
    Shropshire, UK
    Me too! I think risotto is too often overlooked - such an easy supper dish, and a good use of store cupboard ingredients. Tonight's supper is now sorted.
     

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