The recipes

Risotto with squash cream, Aceto Balsamico di Modena IGP and nocciole IGP hazelnuts

Emilia Romagna

The recipe

Recipe Courtesy by Licia Cagnoni

Ingredients (for 4 people)
Superfino Carnaroli rice: 300 g
Squash pulp: 300 g
Vegetable broth: 1 l
Nocciole Piemonte PGI, toasted and shelled: 60 g
Balsamic Vinegar of Modena PGI: to taste
Parmigiano Reggiano DOP cheese, grated: 30 g
Butter: 30 g
Extra-virgin olive oil: 20 g
Onion: ¼
Fresh thyme

Cooking instructions
Cube the squash and cook it with a cup of water and a pinch of salt until it is soft. Blend with an immersion blender and set aside.
Mince onion finely and sauté in olive oil in a risotto pan (a high-sided sauté pan).
Add the rice and stir for a few minutes to toast it gently. Cover with hot broth. Cook, alternately adding 1 tbsp of squash cream or a ladle of hot broth, as the broth is absorbed (about 15-18 minutes).
Add the butter and Parmigiano Reggiano PDO cheese after turning off the heat when the risotto is ready.
Serve sprinkled with toasted Nocciole Piemonte PGI, a few drops of Balsamic Vinegar of Modena PGI and fresh thyme leaves.

This website uses cookies to ensure you get the best experience on our website. Learn more