Risotto with Pumpkin and Gorgonzola
Risotto • Italian
Description
It is best to use Carnaroli rice.
Ingredients
- Arborio rice 5 oz
- Pumpkin 5 oz
- Goat cheese 0 oz
- Butter 0 oz
- Shallot 0 oz
- Dry White Wine 0 fl oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Chicken Broth 0 qt
- Rosemary 1 sprig
Step-by-Step Guide
Step 1
Prepare all the necessary ingredients: finely chop the shallot and cut the pumpkin into medium cubes. Prepare meat or vegetable broth in advance; there should be plenty, and it must be boiling throughout the cooking process.
Step 2
Add the shallot to the pumpkin and sauté for 15–20 seconds. Then add the rice, making sure the entire process is done over medium heat. Sauté the rice for about 20–30 seconds until it is well heated, then pour in the wine. Once it evaporates, immediately add the boiling broth so that it slightly covers the rice. This amount of broth should be maintained for the first 80% of the rice cooking time.
Step 3
Next, reduce the heat to low so that it simmers gently. Stir the rice smoothly every 20–30 seconds to prevent it from sticking and to release the starch. Continuously add broth to keep the rice slightly covered. The rice cooks for 14–16 minutes, and as it nears readiness, add less broth; by the end, it should be a thick mass with the rice al dente.
Step 4
Remove the risotto from the heat and add pieces of gorgonzola and 15 g of butter. Let it rest for 1–2 minutes under a lid without touching it.
Step 5
After the risotto has rested, mix in the cheese, butter, and the risotto itself. This is the most crucial process in preparation, and you need to achieve the perfect consistency of the risotto. This is called mantecato, a term that does not translate directly into English. The risotto needs to be whipped vigorously and quickly, turning the individual ingredients into a thick, homogeneous sauce. If the risotto turns out a bit too thick, you can add a splash of broth; if it's too runny, it’s nearly impossible to fix.
Step 6
Top with pieces of pumpkin (which can be sautéed separately and caramelized) and melted gorgonzola. The flavor is rich and will be loved by gorgonzola enthusiasts.
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