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Risotto with pumpkin and Gorgonzola
| Nome | Descrizione |
|---|---|
Difficulty | Easy |
Ingredients | - 350 g Carnaroli rice - ½ Cureggio and Fontaneto Blond Onion Slowfood Presidium - 1 glass white wine - 250 g sliced yellow pumpkin - 2 lt vegetable broth - 150 g sweet Gorgonzola - 100 g butter - olive oil - 50 g grated Parmesan cheese |
Method
Brown ¼ onion in oil, add the slices of pumpkin and fry first at a high heatthen lower for 15 minutes.
In another pan fry the remaining onion with 30gr butter and toast the rice.
Then add the white wine and let it evaporate.
Pour the broth slowly and stir for 10 minutes. Add the pumpkin and keep cooking
for 6 minutes, then the Gorgonzola and let it melt by stirring for 2 minutes.
Let the risotto rest and cream with butter and Parmesan cheese.
Decorate the plates with balsamic-vinegar icing and rosemary.