The recipes


Pumpkin Risotto with Parmigiano Reggiano Mousse and Crispy Ham


Ingredients: 30 portions

  • Fresh cream
  • Parmigiano Reggiano Wafers
  • Water for 56g of Vegetable Superstock 4


Toast the rice in a hot saucepan without oil and cook with Vegetable Superstock previously dissolved in boiling water.
Halfway through cooking add the pumpkin cream and stir.
Separately, fill the whipping siphon with the Parmigiano Reggiano PDO cream and a spoonful of milk, shake well and load the siphon with a gas cartridge.
When cooked, plate the rice and complete with the Parmigiano Reggiano froth. Garnish the dish with a of Parmigiano Reggiano wafer, a few drops of balsamic vinegar cream and some slices of dry-cured ham that were made crispy in a pan.