Ingredients:
3 cups of pumpkin, cut into cubes
3 tbsp. butter
1/4 cup of 15% cooking cream
Salt and pepper to taste
2 cups of Azborio rice
2 French shallots, finely chopped
4 cups of chicken broth
-1 ½ cup of pumpkin puree
200 g. cooked and coarsely chopped pancetta
-1 cup of grated parmesan cheese
5 to 6 drops of Firebarns Ghost
Salt and pepper to taste
Olive oil
4 scallops
Micro pods
Preparation:
In a large saucepan, plunge the pumpkin cubes into 6 cups of boiling salted water and cook for about 15 minutes or until the pumpkin cubes are tender. Drain and blend the cubes in a food processor with the butter and cream until smooth and set aside.
In a large saucepan over medium-high heat, sauté the shallots with a drizzle of olive oil for 2 to 3 minutes. Then add the Azborio rice and sauté with the shallots for 1 to 2 minutes. Stir in one cup of chicken broth, stirring constantly. When all the broth has been absorbed, add asecond cup of broth and repeat the same step with the other 2 cups. Once the 4 cups are well absorbed, add the pumpkin puree, Firebarns Ghost, pancetta, 1 tbsp of butter and the parmesan. Season with salt and pepper and keep warm.
In a skillet over high heat, pan fry the scallops with a drizzle of olive oil for about 2 minutes on each side.
Serve the scallops over the risotto and sprinkle with the microfoam.