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Recipe Pumpkin and gorgonzola risotto from of 17-02-2019 [Updated on 17-02-2019]
The pumpkin and gorgonzola risotto it was my last experiment in the kitchen with this vegetable that I love. I find that the pumpkin-gorgonzola combination is a winning choice if you are looking for a tasty and refined dish. Obviously it is not suitable for everyone, because not everyone loves this cheese with such an intense flavor, but I find that the sweet and delicate taste of the pumpkin dampens it to the right point, so who knows, maybe you might be able to surprise even some detractors of gorgonzola; - )
The recipe for this pumpkin risotto it's easy to make and super simple as regards the ingredients too.
A little tip: if you prefer, you can fry some sage leaf with the shallot, set them aside and then use them for the final decoration.
The taste of Gorgonzola will be further dampened and the final flavor will be more complex. I didn't have fresh sage so I didn't add it, but if you do, let me know what you think ;-)
Today I am writing to you from Bologna, where I attended a conference on SEO, yesterday I was on stage talking about writing content, and today it is my husband's turn, who will talk about performance and then go home to the starlet! A kiss to everyone and a happy Sunday to those who pass by: *
How to make pumpkin and gorgonzola risotto
Peel the pumpkin, wash it and cut it into cubes.
Prepare the other key ingredients, in order to keep them ready to use: clean the shallot and chop it, chop the gorgonzola in a bowl and heat the broth.
Fry the shallot in a pan with a little oil.
When it becomes transparent, add the pumpkin and let it flavor for a few minutes, then blend with the wine. Add salt.
Once the wine has evaporated, add the rice and toast it in the sauce, stirring constantly.
Start adding the broth, a little at a time, adding more as it is absorbed.
When cooked, with the kelp off, stir in the gorgonzola and parmesan.
Your pumpkin and gorgonzola risotto is ready: plate up and serve immediately.