Risotto de calabaza y capocollo con avellanas
Para 4 personas
- *200 g risotto rice
- *500 g pumpkin
- *1 shallot
- *40 ml olive oil
- *800 ml vegetable stock
- *70 cl of water
- *4 slices of coppa
- *8 crushed hazelnuts
- *Salt, pepper
*Wash the pumpkin, remove the seeds and cut it into cubes.
*Peel the shallot and cut it in half. Put it into the mixer bowl with the Ultrablade attachment. Lock the lid with the cap and set on speed 12 for 10 seconds.
*Replace the Ultrablade attachment with the blender attachment. Add the olive oil and the pumpkin. Lock the lid with the cap and set on the P1 Stew mode at 130°C for 5 minutes.
*Add the rice and set on the P1 Stew mode at 130°C for 3 minutes.
*Add the vegetable stock and the water. Lock the lid with the cap and set on the P2 Stew mode at 100°C for 12 minutes.
*Serve with the coppa and the crushed hazelnuts.
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