Source: caseificiomonteporo.it

Presentation

A first course to enjoy risotto seasoned with pumpkin, typical local Calabrian products such as Tropea onion and Pecorino del Monte Poro in contamination with balsamic vinegar and parmigiano together with white wine and parsley

Ingredients

Rice for risotto

Pumpkin

White wine to taste

Tropea red onion to taste

Parmigiano cheese

Pecorino from Monte Poro

Balsamic vinegar

Parsley

Preparation

Cut the pumpkin into slices

Cook it slowly in the oven

Blend it in a blender until you get a puree.

In a saucepan we put the oil with the red onion of Tropea

Leave to brown then toast the rice.

After a few minutes, blend with the white wine and let it evaporate.

Add the pumpkin pulp

Let the rice and pumpkin absorb the flavours

Add salt and pepper then cook adding the broth little by little.

Almost at the end of cooking, stir in the butter, grated cheese and diced Monte Poro pecorino.

Serve adding the balsamic vinegar cream to the plate.

Allergens

• Rice (a very common allergy in the Far East, almost unknown in Italy and Europe)
• Rice: possible cross-reaction in case of sensitivity to grasses
• Pumpkin: Possible Cross-Reaction in Case of Allergy to Artemisia and Compositae
• Wine: presence of sulphites listed among allergens in Community Regulation 1169/2011
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Parmigiano Reggiano: Milk Allergens
• Pecorino from Monte Poro: Milk Allergens
• Parsley: possible cross-reaction in case of allergy to Birch. Artemisia and Compositae

Notes

• If intended for children, reduce the size of the ingredients to match the size of the rice.

Safety / Intended Use

• Product intended for subjects with Mucositis only if well cooked, Xerostomia (dry mouth) if well cooked, Dysphagia (only if in pieces of uniform size and consistency)
• Not recommended in case of Diarrhea
• Product to be prepared under strict hygienic conditions