Osteria delle Sabbie 1731
Ingredients and quantities

Quantities for 4 people:

  • 400g Violina pumpkin
  • 350g Carnaroli rice from the Po Delta
  • 1 white onion
  • 1l vegetable stock
  • 100g butter
  • 60 gr di Parmigiano
  • 60g Parmesan cheese PDO
  • 1 glass Chardonnay wine
  • 200ml olive oil
  • salt and ground pepper
  •  few drops of barrel-aged saba (the ancient condiment of Cristoforo da Messisbugo)

Po Delta rice with pumpkin and aged saba

Type of recipe: First courses


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Preparation method:

Braise the chopped pumpkin in a pan with a little butter and set aside. Chop the onion and sweat in a pan with a little olive oil. Add the rice, toast, pour over the white wine and then leave to evaporate. Add the braised pumpkin and cook using the vegetable stock.
Add the remaining butter and Parmesan cheese and season with salt and pepper if necessary.
Serve piping hot on individual plates with the barrel-aged saba (the ancient condiment of Cristoforo da Messisbugo).



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