Eastington@Paddington

This recipe comes from Renato Piccolotto from the Hotel Cipriani in Venice and reproduced by Antonio Caluccio in at least 3 of his books:

• The Collection (p140) although note that there is an error in the ingredients. 30g Carmaroli rice should be 300g
• Vegetables (p303) and
•  Italian Feast: Over 100 Recipes Inspired by the Flavours of Northern Italy (p57)

It is delicious! although like all good risottos, time consuming.

Butter, rosemary, garlic and pumpkin (I used butternut pumpkin)

• Warm chicken stock
• Butter, carnaroli rice

(Carnaroli rice holds it shape and retains an al-dente bite compared to Arboria rice)

I cooked the risotto in a frypan (which is now my preferred method for risotto)

Finished with more butter, Parmesan, S & P, and chopped rosemary.

If you can get mini pumpkins, serving this risotto in them would make a great presentation.