Pumpkin Risotto Supplì

Name: Pumpkin Risotto Supplì
Yield: 6 servings
Ingredients: 1 2/3 cups Carnaroli rice (about 330 grams); 4 1/4 cups broth (about 1 liter); 12 1/2 ounces pumpkin (about 350 grams); 1 tablespoon butter; Grated Grana Padano cheese, to taste; Mixed soup vegetables (onion, carrot, celery); 1/4 cup dry white wine (about 1/2 glass); 1 ball mozzarella cheese; Breadcrumbs; All-purpose flour; 2 eggs; Vegetable oil for frying

Un_papy_in_cucina @un_papy_in_cucina

Paderno Dugnano

Pumpkin Risotto Supplì

Un_papy_in_cucina @un_papy_in_cucina

Saved

Ingredients

6 servings

1 2/3 cupsCarnaroli rice (about 330 grams)
4 1/4 cupsbroth (about 1 liter)
12 1/2 ouncespumpkin (about 350 grams)
1 tablespoonbutter
Grated Grana Padano cheese, to taste
Mixed soup vegetables (onion, carrot, celery)
1/4 cupdry white wine (about 1/2 glass)
1ball mozzarella cheese
Breadcrumbs
All-purpose flour
2eggs
Vegetable oil for frying

Saved

Steps

1

Prepare the pumpkin: peel it and cut it into cubes.
2

Bring a pot of water to a boil, add a pinch of salt, then add the cubed pumpkin. Cook for about 15 minutes, or until soft. Drain well and mash into a puree.
3

Prepare the risotto as usual: sauté the mixed soup vegetables in a little oil, add the rice, toast it, then pour in the wine and let it evaporate. Add the pumpkin puree and cook, gradually adding broth as it is absorbed.
4

When the risotto is cooked, stir in the butter and a handful of Grana Padano cheese. Transfer the risotto to a large bowl or tray and let it cool completely.
5

Once the risotto is cool, cut the mozzarella into small cubes. Prepare three plates: one with breadcrumbs, one with flour, and one with beaten eggs.
6

Take a portion of risotto in your hand and shape it into a hollow. Place a few mozzarella cubes in the center, then add a little more risotto to form a ball.
7

Once all the rice balls are formed, roll them first in flour, then in egg, and finally in breadcrumbs.
8

Heat the oil in a pot and fry the supplì for a few minutes until golden brown. Drain on paper towels and enjoy them while they're still hot.