The PUMPKIN AND GORGONZOLA RISOTTO is a delicious first course from the Lombard and Piedmontese tradition, rich and indulgent, that can be served on many occasions, even as the main course at a lunch with important guests. Although the recipe has rustic origins, the combination of these two ingredients is particularly refined and produces a balanced and very interesting dish, surely appreciated by those who love good cooking.
Preparing this risotto is quite simple, but it is very important to choose the ingredients well, especially the pumpkin. I love the Mantuan pumpkin for its firm and flavorful flesh, but everyone has their own tastes and the Italian varieties of these squashes are truly endless. Regarding the gorgonzola, you can choose between a more intense, blue-veined flavor or a milder one, but in all cases you will obtain an exceptionally good result. You can enrich the risotto with leeks, speck, or sausage.
Don’t forget the final creaming (mantecatura) for a perfectly silky, “all’onda” risotto.
SEE OTHER FIRST COURSES WITH PUMPKIN:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 3/4 cups Carnaroli rice
- 1.1 lb Mantuan pumpkin (weight after cleaning)
- 4 1/4 cups vegetable broth
- 3.5 oz gorgonzola (spicy or Bergader)
- 1/3 golden (yellow) onion
- as needed extra virgin olive oil
- as needed salt
- 1 sprig rosemary
- 1/2 cup grated Parmesan cheese
Tools
- 1 Risotto pan
- 1 Pot
Steps
The preparation of PUMPKIN AND GORGONZOLA RISOTTO is very simple and quick.
First, prepare a classic vegetable broth with celery, carrot, onion and coarse salt. Alternatively, to speed things up, use ready-made broth concentrate or stock.
Peel the pumpkin and remove the seeds, then cut it into slices about 3/8 inch thick and from these make cubes. In a pot, preferably with a deep base, heat a drizzle of oil, add the finely chopped onion, the pumpkin and a pinch of salt.
Let everything cook for 10 minutes over low heat.
Add the rice, season lightly with salt and toast it, stirring constantly. When the grains of rice are well warmed (you can check by touching them with a finger), deglaze with the hot, strained broth, adding two ladles at a time.
At halfway through cooking add the rosemary needles; they will give an unmistakable flavor, and continue cooking until done.
At the end of cooking and with the heat off, add the gorgonzola and Parmesan and cream (mantecare) your pumpkin and gorgonzola risotto, shaking the pot to create an “wave”.
Then cover with a lid and let it rest for 5 minutes before serving.
