Pumpkin risotto, beer and licorice Maltagliati with sausage

The Pumpkin risotto, beer and licorice is afirst course with an unusual taste, which involves the use of beer instead of white wine and plays on the contrast between the bitterness of licorice And the pumpkin cake. A recipe particular, to be proposed to amaze your own friends or the partner.

Ingrediants

  • 200 g of pumpkin
  • 300 g of carnaroli rice
  • 10 sugar-free licorice candies
  • potato starch
  • 20 cl of blonde beer
  • vegetable broth
  • butter
  • cheese
  • a few leaves of sage
  • salt
  • extra virgin olive oil

How to prepare: Pumpkin, beer and licorice risotto

Medium Run Preparation Time 20 min Cooking Time 20 min Servings 4

How to prepare: Pumpkin, beer and licorice risotto

Preparation Pumpkin, beer and licorice risotto - Phase 1

Preparation Pumpkin, beer and licorice risotto - Phase 1

Peel the pumpkin, keep a slice aside and cut the rest into cubes, place in a bowl, cover with plastic wrap and cook for 10 minutes in the microwave. Allow to cool, remove the foil and blend with salt and broth until creamy. Cut the pumpkin slice into very small cubes and set aside. Toast the rice in oil, add salt, pour in the beer, let it dry well.

Preparation Pumpkin, beer and licorice risotto - Phase 2

Preparation Pumpkin, beer and licorice risotto - Phase 2

Add more broth and a few tablespoons of pumpkin cream, cook while continuing to add broth and pumpkin. Four minutes from the end, add the raw pumpkin cubes. Stir in butter and cheese. Make the licorice cream: put the candies in water (about 10 cl) and bring to a boil, continue boiling until they dissolve. Separately, dissolve a teaspoon of potato starch in a tablespoon of cold water, add it to the licorice and boil to thicken, stirring constantly. Serve the risotto decorating it with drops or lines of licorice, a few sage leaves and cheese to taste.

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