The pumpkin and gorgonzola risotto is a creamy and tasty first course, perfect for autumn: the pumpkin, cut into cubes, cooks gently and meets the dry toasted rice blended with a drop of white wine, as tradition dictates. The creaming based on gorgonzola and butter gives this dish a unique creaminess, to be savored fork after fork!
★ 00:13-PREPARATION OF THE BROTH
★ 01:06-PUMPKIN PREPARATION
★ 02:32-RISOTTO ROASTING and COOKING
★ 04:28-BATCHING
★ 05:16-IMPLEMENTATION
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★ INGREDIENTS, DOSES AND PROCEDURE: ricette.giallo...
★ INGREDIENTS (doses for 4 people)
Carnaroli rice 320 g
Delica pumpkin (already cleaned) 600 g
Gorgonzola 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 l
Celery 130 g
Golden onions 130 g
Carrots 100 g
Parsley 20 g
Salt up to taste
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14 окт 2024
