Pumpkin and Gorgonzola risotto

Pumpkin risotto is one of the most loved dishes of the Italian cuisine!

Our recipe today, welcoming the fall season, is definetly worth being classified as one of the italian classic culinary traditions!

A creamy, delicate and tasty dish that will be loved by all.

What do you need?

• Carnaroli rice 320 g

• Delica pumpkin (already cleaned) 600 g

• Gorgonzola cheese (cold from the fridge) 170 g

• Golden onions 100 g

• Cold fridge butter 30 g

• White wine

• 50 g Extra virgin olive oil 20 g

• 1 sprig rosemary

• Salt up to taste Black pepper to taste

FOR ABOUT 2 LITERS OF VEGETABLE STOCK

• Water 2.5 liter

• l Celery 130 g

• Golden onions 130 g

• Carrots 100 g

• Salt to taste

How to proceed?

Start by preparing the vegetable broth with which you will bring the rice to cook:

1. wash, peel and cut the vegetables into chunks.

2. Place them in a pot together with the water, parsley and salt.

3. Cover with a lid and cook for about 1 hour from the first boil.

4. When the broth is ready, strain it through a sieve and keep it warm.

Proceed with preparing the pumpkin:

1. Remove the peel, seeds and internal filaments, cut it into thin slices and then into cubes.

2. Finely chop the onion. Heat the oil in a large pan, add the onion and fry it over very low heat for about 10 minutes, stirring occasionally. When it is tender and transparent, then add the diced pumpkin.

3. Mix well and deglaze with the hot broth. Bring the pumpkin to cooking, stirring often and adding more broth as needed. It will take about 20 minutes.

Meanwhile, toast the rice separately (the humid environment created by the pumpkin in the pan would prevent proper waterproofing of the grains):

1. Heat a large pan over high heat and pour in the unwashed rice.

2. Toast the rice for a few minutes, stirring often to keep it from overcooking, then add the white wine and stir immediately so that it does not stick.

3. Transfer it to the pan with the pumpkin and cook for a couple of minutes. Stir continuously.

4. Begin adding the broth, one ladle at a time, adding the next one only when the previous one has been absorbed. Continue in this way, stirring often, until the rice is cooked according to the times indicated on the package.

5. Towards the end of cooking, season with pepper and salt. Turn off the heat, add the butter and mix slowly.

6. Add the gorgonzola and mix thoroughly (To help melt the cheese, you can cover the pan with the lid for a few minutes).

7. Serve and decorate with some springs of fresh rosemary.

Your pumpkin and gorgonzola risotto is ready to be enjoyed!