Skip to content

Pumpkin Risotto with Parmesan Mousse and Crunchy Ham

The fresh taste of the 1919 Blanc de blancs extra Brut creates an excellent combination with the sweet and fatty tendency of the risotto

  • 360 g of carnaroli rice (or vialone nano)
  • ½ glass of dry white wine
  • 1 liter of hot vegetable broth
  • nutmeg
  • 350 g of sliced pumpkin
  • extra virgin olive oil
  • thyme
  • pepper
  • 250 g of cow ricotta
  • 150 ml of unsweetened fresh cream
  • 100 g of grated Parmesan
  • butter
  • 40 g of hazelnuts
  • fresh rosemary

Prepare this pumpkin risotto if you want to serve a creamy and colorful first course. The Parmesan mousse gives it a gourmet look and a nice chromatic contrast, while the addition of chopped toasted hazelnuts is a truly chef-worthy final touch, which gives the recipe a very enjoyable “crunch” effect”.

For this, it is a perfect preparation for an important dinner. If you don’t feel able to prepare quenelles with two spoons, don’t worry, you can use a pastry bag with a large, smooth nozzle. Once you have placed the mousse on the plate, serve the dishes immediately, otherwise, when it comes into contact with the hot risotto, the mousse will tend to melt.

You can simplify this recipe by preparing the pumpkin cream in advance, which will be sufficient to heat before incorporating it into the risotto. Even the Parmesan mousse, if desired, can be prepared a few hours in advance, taking care to keep it tightly closed in the refrigerator until it is time to serve it. Hazelnuts, on the other hand, should be toasted at the moment, so as to release their unmistakable aroma.