Pumpkin and Gorgonzola Risotto
From midgelet 14 years ago
- 20 minutes to make
- Serves 4
From Steal This Recipe: from chef Matteo Calciati who recently moved from Milan and joined his fellow Italians (also from Milan), owners Paolo Rossi and Matteo Niccoli at Giano restaurant in NYC
Ingredients
- 1 onion shopping list
- 10 oz arborio rice shopping list
- 8 oz pumpkin pulp shopping list
- 3.5 oz gorgonzola shopping list
- 1 glass white wine shopping list
- 1pint vegetable broth shopping list
- 2 tablespoons of extra virgin olive oil shopping list
- 2 tablespoons butter shopping list
- 2 Amaretto cookies shopping list
How to make it
- :
- Heat the extra virgin olive oil in a pan.
- Add the onion and fry until browned.
- Add the rice, stirring the rice until golden for about 5 minutes.
- Add the white wine and keep stirring until the liquid is absorbed.
- Continue stirring while adding the vegetable broth.
- Add the pumpkin pulp.
- Cook the rice, stirring often until the rice is cooked.
- Crush the Amaretto cookies in a plastic bag with a rolling pin.
- Remove from the heat and add the butter and gorgonzola and stir.
- Divide the risotto between 4 plates and top with crushed Amaretto
- cookies.
- Buon appetito!
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" It was excellent "