Pumpkin and gorgonzola risotto

16M

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.

Ingredients

Bianco Essenziale Rice 320g

Pesto sauce

Mantuan pumpkin 350g
Gorgonzola square slice 150g
Balsamic vinegar reduction
Sage leaves

Chilli condiment sauce

Chopped onion ½
White wine 1 glass
Vegetable broth 1,5kg
Butter 50g
Parmesan cheese 50g

Method of Prepration

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.

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.

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