I N G R E D I E N T S FOR 2 / 3 P E R S O N E

250 g Classic Carnaroli Rice Achille Gran Riserva 1974

dried or fresh diced pumpkin

turmeric to taste

1 shallot

salt to taste

olive oil

cashew butter for creaming

Water approx. 650 ml

P R O C E D I M E N T

Pour 250 g of Classic Carnaroli rice and 650 ml of water into a pan, add salt and cook.

Add shallot cut into slices, extra virgin olive oil, pumpkin and turmeric and mix well. For al dente cooking, let it cook for about 15/18 minutes.

Turn off and remove the pan from the heat. Add the butter and mix well

until you obtain a creamy risotto.

Serve hot.