Pumpkin Risotto with Amaretto Cookies
- 300 grams Hokkaido pumpkin
- 4 Cardamom
- 50 grams shallots
- 2 peeled garlic
- 40 grams butter
- 2 tablespoons olive oil
- 125 grams Arborio rice
- 125 milliliters white wine
- 600 milliliters vegetable stock
- freshly ground pepper
- 50 grams Amaretti cookies
- 1 tablespoon honey
- 2 tablespoons White vinegar
Peel and core the pumpkin. Cut the pumpkin flesh into 5 mm thick cubes. Break the cardamom pods, remove seeds and toast briefly in a dry pan. Grind the cardamom finely in a mortar. Peel and dice the shallots finely. Peel and press the garlic.
Heat 20 grams (approximately 1¼ tablespoons) butter and 2 tablespoons of olive oil in a saucepan and saute the pumpkin, shallots and garlic for 2 minutes until translucent. Add the rice and cook for 1 minute. Pour in the white wine and boil down to half.
Remove the garlic and pour in 300 ml (approximately 1½ cups) of hot vegetable stock. Simmer for 18-20 minutes while stirring. Gradually pour in the remaining hot stock and cook until the rice is cooked al dente and risotto gets creamy consistency. Season the risotto with salt and pepper.
Just before serving, crumble the amaretto cookies and mix along with the remaining butter, honey and vinegar into the risotto.
Serve the risotto in warmed plates and sprinkle with marjoram leaves.