Serves 6: 300 g Sant'Andrea or Ribe- or Carnaroli-type rice, 400 g squash pulp, sprig of rosemary, 1⅓ cup dry white wine, Moletto Extra-virgin olive oil Integrale, salt, pepper, knob of butter, parmesan cheese, vegetable stock.
To prepare: Cut the squash into large-size chunks and, without pre-heating, place in a heat-proof dish with the wine, oil and tied rosemary sprig. When the squash is cooked, remove the rosemary and pass the squash through a sieve.
Toast the rice in the olive oil, add the squash and proceed following standard risotto preparation procedures.
Before serving, salt and pepper to taste and fold in the butter and parmesan cheese. The risotto must have a creamy consistency.
Recommended wine:
Lison Classico Docg Lison
Sauvignon Igt Veneto Orientale