Ingredienti
- 300 g Berneri Vialone Nano Rice
- 1 roll of rectangular shortcrust pastry
- 80 g of Vialone Nano Berneri rice
- ¼ of an onion
- 175 g of pumpkin
- approximately 500 ml of vegetable broth for cooking
- 20 g of butter
- grated parmesan cheese to taste.
- 40 g of gorgonzola
- salt and Pepper To Taste
- milk to taste to brush
Preparation
Wash and clean the pumpkin, removing the seeds and zest, then cut it into small pieces.
Cut the onion into thin slices and brown it in a non-stick pan with the butter, then add the pumpkin and brown it together for a few minutes, stirring often.
Now add the rice, continuing to brown for a few seconds, then add the vegetable broth, with the help of a ladle, until the rice is covered, salt and pepper to taste and cook for about 15/20 minutes, adding the broth during cooking as it drops until cooked.
Remove the pan from the heat and stir in the risotto with a knob of butter, gorgonzola and a good handful of parmesan.
At this point, roll out the roll of shortcrust pastry and use the tartlet mold you have chosen to cut out 8 circles.
Now place the shortcrust pastry inside 4 buttered moulds, let it adhere well to the edges and make holes in the bottom with the tines of a fork.
You will use the other 4 circles to create the Halloween themed cover, so have fun carving them as you like.
Pour the rice, divided into four, into your molds and finish by covering your cakes with the carved circles.
Brush the surface with a little milk and place in a preheated oven at 200°C for about 15 minutes.
Enjoy your meal!
