Le Stagioni d'Italia's Carnaroli rice is a variety that is particularly appreciated for its large grain and the taste it conveys accompanied by any autumnal flavour.
Recipe categories
Difficulty
Preparation time
15 minutes
Cooking time
120minutes
Nutrition table
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Ingredients
Name
Carnaroli rice
Value
320 g
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pumpkin
Value
500 g
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cow ricotta cheese
Value
50 g
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white wine
Value
40 g
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butter
Value
60 g
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parmesan cheese
Value
80 g
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ginger
Value
20 g
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rosemary
Value
20 g
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sage
Value
to taste
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laurel
Value
to taste
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langoustines
Value
12
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poached black garlic cloves
Value
3
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black garlic powder
Value
to taste
Preparation steps
Title
Preparation steps:
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Preparation steps template
Short
Preparation steps
Description
Bake the pumpkin in a foil with the herbs, garlic, rosemary and poached garlic for an hour and a half at 200° in the oven.
Description
We then blend and season with a little oil.
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We clean the langoustines and cut them into pieces.
Description
Then toast the rice in a saucepan and deglaze with white wine. When it has evaporated, add boiling water until 3/4 of the desired cooking time has elapsed.
Description
If you prefer, you can make a bisque of the langoustine heads.
Description
We then add the pumpkin as much as necessary, continue until cooked, and once cooked we cream with butter and cover with the lid for 30 seconds. Then we add the Parmesan cheese and continue stirring.
Description
We let it rest for a minute and serve. A little bit of ricotta here and there, pieces of langoustine and finish with black garlic powder.
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Ingredients for 4 people: