Ingredients (x2)
- 160g Arborio rice Riso Scotti
- 1 medium pumpkin, diced
- 100g carne seca, desalted and minced
- 120g queijo coalho
- 2 tablespoons burro de garrafa
- 1/2 onion, chopped
- 10g extra-virgin olive oil
- 1/2 cup white wine or cachaça
- 400ml hot water or broth
- Salt and pepper to taste
- Kale chips for garnish
Preparation:
Cook the pumpkin in water until tender. Drain and blend with a little water until you get a smooth cream. Sauté the Onion: In a large pot, sauté the onion with a little extra-virgin olive oil. Add the Scotti stone-milled Arborio rice and cook for 1–2 minutes until well toasted. Add the carne seca and cook for another 2 minutes, until evenly distributed. Pour in the white wine and cook until it is absorbed. (Or use cachaça, a traditional Brazilian spirit.)nAdd the hot water or vegetable broth gradually, stirring constantly, until the rice is cooked and creamy. Add the pumpkin cream and mix well. Add the queijo coalho and stir until fully melted and creamy.nAdd the remaining tablespoon of burro de garrafa and mix well. Serve the risotto hot, garnished with crispy kale chips.
