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Not only Halloween
Written by Pierangelo Federici   
Pumpkin, vegetable that belong to the “Cucurbita” family, is often employed on autumnal recipes in different poples and cultures. The most Famous pumpkin is Jack O’Lantern, the irish mythical character of Halloween night. Here in Veneto, where we content of other less famous ghosts, people eat not only the bright orange pulp, but also the seeds, properly toasted and salted. With my professional experience in restaurant, I learnt that pumpkin is a vegetable that suits a thoushand recipes: in fall it can be eaten baked, steamed, into risottos or soups, fried, into delicious cakes or bread.



 

“Risi e Suca” (Venetian pumpkin risotto)
Ingredients for 6 person: 500 gr of vialone nano rice, 6/700 gr of pumpkin pulp, cutted in cubes, one liter of hot vegetable soup (don’t use ready made stock: you only need a carrot, one onion, a bit of celery and salt!) some slices of fresh bacon, a white onion, 40/50 gr of butter and 80 gr of grated Grana Padano, olive oil, salt and pepper.

Chop the bacon à la julienne and cook it in the pan without oil until you obtein crispy slices to use for your dish decoration. Brown the onion in a casserole with the olive oil, add the rice to make it a little bit toasted, then add the pumpkin pulp.
Cook it for about 15 minutes, stirring and adding the boiling stock little by little, as soon as it gets absorbed. Turn the stove off, and conclude the cooking adding the Grana cheese and the butter, mixing it well together. Garnish then your dish with the crispy bacon slices, and match it with a glass of Chiaretto del Garda wine.