2020-08-13 / test@t

Risotto with pumpkin and gorgonzola

This risotto recipe was taught to me by my Italian friend. He often cooks it at home, so it's one of those rare recipes eaten and loved in Italy.

Ingredients

rice Carnaroli 80 g
pumpkin 80 g
gorgonzola 50 g
butter 25 g
shallots 7 g
dry white wine 30 g
olive oil 15 g
salt
pepper
broth 2 l

STEP-BY-STEP COOKING RECIPE

Step 1

Preheat the saucepan well. Add a cube (10g) of butter and some olive oil. Fry the pumpkin, immediately add salt and pepper and a sprig of rosemary (after that you need to remove it when it gives off aroma). When the pumpkin is caramelized, set aside half of the pumpkin for decoration.

Step 2

Add the onion to the pumpkin, fry it for 15-20 seconds. Next, pour the rice, the whole process should take place over medium heat. Fry the rice for about 20-30 seconds so that it is well heated and fill everything with wine. When it evaporates, immediately pour everything with boiling broth so that the broth slightly covers the rice. This amount of broth should be maintained for the first 80% of the rice cooked.

Step 3

Further, you cannot leave the risotto, make the fire weak so that it boils slightly. Rice needs to be stirred smoothly every 20-30 seconds so that it does not stick and also so that starch comes out of it. Continuously add the broth so that the rice is always slightly covered. Rice is cooked for 14-16 minutes, when it approaches the readiness of the broth, you need to add less and less, at the end there should be a very thick mass and at the same time rice al dente.

Step 4

Remove risotto from heat and add gorgonzola pieces and butter (15g). We leave to rest for a minute or two under the lid and do not touch.

Step 5

Only after rest, stir the cheese, butter and the risotto itself. This is the most important process in cooking and here you need to achieve the perfect consistency of risotto. This is called mantecato and this word is not translated into Russian by meaning. Risotto must be "whipped" intensively, quickly, turning the individual ingredients into a thick, smooth sauce. If you took it off a little thicker from the heat, then you can add a drop of broth, and if it is too thin, this is practically impossible to fix. Rice and sauce should be together, as they say in Italy - the consistency is like a wave.

Step 6

Put the pumpkin pieces on top (they can be fried separately and caramelized) and melted gorgonzola. The taste is full-bodied, very much to the liking of gorgonzolla lovers. Cook at home, write how you did it;)

Preparation time

15m

Cooking time

30m

Servings

Catalog