Authentic Mantova Risotto with Butternut Squash

A dish that celebrates the sweet and comforting flavors of the Lombardy autumn. Creamy rice blends with yellow pumpkin, highlighting the natural delicacy and sweetness of the ingredients. A recipe that brings the passion and history of traditional Northern Italian cuisine to your table.

1) In a non-stick pan bring 750 ml of water to a boil with 2 tablespoons of extra virgin olive oil
2) Pour the contents of the bag, cover, and cook over medium heat, stirring occasionally, until the water is almost completely absorbed and the risotto is creamy. Add a ladle of boiling water for a less al dente risotto.
3) Season with salt, let it rest for 5 minutes and add 1 or 2 tablespoons of warm water to mix before serving with melted butter.

Add 1/4 cup of white wine to the water. Cook like a classic risotto, adding the water little by little. Stir in the butter and 2 slices of chopped smoked salmon.

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