Pumpkin Risotto and Parma Ham



260 gr risotto rice
60 gr Prosciutto di Parma
30 gr butter
50 gr brown onion
400 gr peeled and seeded pumpkin
1 glass white wine
10/15 gr macaroons
60 gr Parmigiano Reggiano cheese, grated
meat broth as required
extra virgin olive oil
salt, pepper


slices of cured Prosciutto di Parma
2 crumbled macaroons


Chop half the onion and fry it with the pumpkin in a saucepan with a little oil without browning. Add a little broth, salt and pepper and finish cooking on low heat. When cooked, blend the pumpkin.
Finely chop the remaining onion half and the cured Parma Ham, and sweat them in half the butter. Add the rice, sauté it and then pour over the wine. Cook the rice, gradually adding hot broth. Season with salt and pepper.
10 minutes before the end of the cooking time, add the pumpkin puree to the risotto. When the risotto is cooked, add the cold butter, coarsely chopped macaroons and Parmigiano cheese.
Divide the risotto onto plates and decorate them with a slice of cured Parma Ham and macaroon crumbs.