Empty My Fridge
A little golden magic
Ingredients
- Rice320 g
- Saffron1 g
- Butter60 g
- Parmesan cheese · grated, grated, for the filling140 g
- Saltto taste
- Pumpkin400 g
- Extra virgin olive oil · for cooking the rice30 ml
- Black pepper · ground
- Shallotas needed
- Dillas needed
Instructions
- Toast the Carnaroli rice in a dry saucepan for 2–3 minutes.
- Add the saffron, then gradually ladle in hot salted water, stirring, letting each addition absorb until the rice is cooked.
- Off the heat, stir in the butter and 100 g grated Parmigiano until creamy, then spread on a tray to cool completely.
- Cut the pumpkin into rounds, setting aside a few very thin slices for decoration.
- Season the pumpkin with olive oil, salt and pepper, then roast until tender and lightly caramelized.
- Using a ring mold, shape four rice discs, placing 40 g extra Parmigiano in the centre of each layer of cold rice.
- Press the discs gently to compact them.
- Heat a little olive oil in a nonstick pan and fry each disc on both sides until golden and crisp.
- Top with the roasted pumpkin arranged as a flower, pickled shallots, fresh dill and a drizzle of olive oil, then serve immediately.
Summarized from GialloZafferano's video. Watch it for the details.
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