Risotto con crema di zucca, burrata e polvere di caffè
A sophisticated dish that looks as good as it tastes.
• 300g Vialone or Carnaroli risotto rice
• 80ml dry white wine
• 1 L vegetable broth
• 100g grated parmesan
• 30g unsalted butter
• Salt
• 150g pumpkin and thyme purée (make your own or buy it pre-made and add thyme)
• Coffee powder
• 200g burrata
1. Toast the rice very lightly in pan, to seal the grain.
2. Add white wine and allow to completely evaporate. This will burn off the alcohol flavour.
3. Stir in small amounts of hot stock, ladle by ladle, allowing it to absorb into the rice. Stir continuously always in the same direction. Make sure the rice is not sticking to the pan add more stock if this is occurring. Each time you add stock you should just cover the rice.
4. Check your cooking time on the packet of rice and continue adding stock until al dente. Add the pumpkin purée.
5. Allow to thicken up with the starch from the rice. It should be slightly watery not thick and claggy. If you think it's too thick add a tiny amount of stock.
6. Turn off the flame and stir in parmesan and butter. Rest for 1 minute, or until it the rice has a slight crunch to it and slides off your spatula.
7. Place a ladle of risotto in the centre of each plate and top with 4 or 5 small pieces of burrata (cut last minute), a nice sprinkle of coffee powder and a drizzle of good quality olive oil.
8. Decorate with some thyme or edible flowers.