AUTUMN RECIPES
Pumpkin and gorgonzola risotto
Pumpkin and gorgonzola risotto is a tasty variation on the classic pumpkin risotto. In this dish, the rice is enriched with the unique flavour of gorgonzola cheese.
Difficulty: Easy
Preparation: 12 min
Cooking: 16 min
Doses: 4 people
Cost: Medium
If you wish, you can enrich the pumpkin and gorgonzola risotto with truffled mushrooms, added halfway through cooking, which give it a distinct flavour and unique aroma.
Difficulty: Easy
Preparation: 12 min
Cooking: 16 min
Doses: 4 people
Cost: Medium
If you wish, you can enrich the pumpkin and gorgonzola risotto with truffled mushrooms, added halfway through cooking, which give it a distinct flavour and unique aroma.
Ingredients
Bianco Essenziale Rice 320g
Chopped onion ½
White wine 1 glass
Vegetable broth 1,5kg
Butter 50g
Parmesan cheese 50g
Mantuan pumpkin 350g
Gorgonzola square slice 150g
Balsamic vinegar reduction
Sage leaves
Steps
- Clean the pumpkin, dice it and steam it. Keep a handful of cubes aside and blend the rest to a cream.
- Cut the gorgonzola into 2 mm slices and then into 4×4 cubes.
- In a saucepan, brown the chopped onion with a drizzle of oil, toast the rice and add the wine until reduced.
- Continue cooking with a little hot broth at a time, add the diced pumpkin and at the end of the cooking time add the pumpkin cream, butter and Parmesan cheese.
- Arrange on the plate with the gorgonzola in the centre and decorate with drops of balsamic vinegar reduction.
Steps
- Clean the pumpkin, dice it and steam it. Keep a handful of cubes aside and blend the rest to a cream.
- Cut the gorgonzola into 2 mm slices and then into 4×4 cubes.
- In a saucepan, brown the chopped onion with a drizzle of oil, toast the rice and add the wine until reduced.
- Continue cooking with a little hot broth at a time, add the diced pumpkin and at the end of the cooking time add the pumpkin cream, butter and Parmesan cheese.
- Arrange on the plate with the gorgonzola in the centre and decorate with drops of balsamic vinegar reduction.
