INGREDIENTS

(4/6 SERVINGS)

400 g Carnaroli rice

350 gr of pumpkin

1/2 white onion

500 ml of vegetable broth

1/2 glass of white wine

150 gr of Gorgonzola D.O.P

50 gr of butter Iced *

Parmigiano Reggiano

Oil

Salt

* To stir a risotto the butter must be very cold and icy, you can keep it 5-10 minutes in the freezer, this will help you to make your risotto perctly creamy.



HOW TO MAKE IT

Start by chopping the onion, put a bit of butter along with a bit of oil in a pan and fry the onion over low heat until it’s clear. Now warm up the broth on the stove. Clean the pumpkin and cut it into cubes, put in a new pan with oil and fry them for 5 minutes, divide it into two parts and put half in the pan with onion previously stewed. Blen the other in a mixer with a bit of vegetable broth and leave aside. Toast the rice in the pan with onion and pumpkin cubes. After about 3-4 minutes add the wine until complete evaporation. Now continue cooking by adding the broth one ladle at a time, salt and when it’s almost cooked pour the rest of the pumpkin and stir until it’s done. Remove from heat, add the gorgonzola cheese into small pieces and mix well, add the remaining butter that you put in the freezer for 5 minutes, stir in Parmesan cheese and serve.


CHEF’S TIP
In the picture you see it accompanied with a dumpling prepared with gorgonzola gorgonzola precisely at room temperature and with the aid of two spoons. And pumpkin crisp made by simply cutting the pumpkin into strips and cooked in the oven at 180 degrees (395 farenheit).

 

Buon Appetito!

 

Chef Paolino

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