Risotto with zucca, balsamic & gorgonzola
(Photo@TheFoodTraveller.com - Nikon D200)
We got of this recipe while traveling in Emilia last summer. We visitied a nice "aceteria" (where they make the famous Aceto Balsamico Tradizionale) and, while tasting, we discussed how to use this precious liquid in cooking. The recipe is simple and tasty, and can be done also with butternut squash, which is easier to find these days that the pumpkin.
Serves: 4 as a main dish or 8 as a starter
FlexiPoints: 9 or 4.5
Suggested wine: a good Lambrusco which fits perfectly with the balsamic flavor.
Ingredients:
- 300g rice (possibly of carnaroli variety)
- 800 Kg pumpkin (or butternut squash) without seeds
- 100g young creamy gorgonzola cheese
- up to 2 liters beef stock
- 40g Parmesan cheese rind
- 1 shallot
- 3 tbsp oilive oil (possibly light and fruity)
- 8 tbsp Traditional Balsamic Vinegard from Reggio Emilia
- Salt and pepper as needed
How-to:
1. Peel the pumpkin, discard the seeds and chop it in medium-small irregular cubes. Finely chop the shallot. Chop the Parmesan rind in small rectangular shapes.
2. Take a deep pot, best if made from cast iron (like a Creuset). Sauté the sliced shallot in the hot oil and, once soft, add the pumpkin. Keep cooking on a medium heat with the lid on until the pumpkin is soft (5 minutes depending on the pot and the pumpkin). Stir occasionally. Season with salt and pepper.
3. Add the rice. Cook on high heat for 2 more minutes stirring constantly.
4. Add about 400ml of the stock and let it get absorbed by the rice on medium-low heat. Once it is mostly absorbed, add more stock and repeat until the rice is cooked. You will need to stir occasionally and, towards the end, to mash the pumpkin with the back of a wooden spoon.
5. After about 10 minutes (about half way the cooking) add the Parmesan cheese. When the rice is almost ready, add the gorgonzola in irregular pieces and let it melt. Remove from the heat and stir in 6 tbsp of Balsamic. Season with salt and pepper.
6. Let it rest for 2 minutes. Serve on four flat dishes seasoning each portion with 1 tbsp of balsamic on top.
We got of this recipe while traveling in Emilia last summer. We visitied a nice "aceteria" (where they make the famous Aceto Balsamico Tradizionale) and, while tasting, we discussed how to use this precious liquid in cooking. The recipe is simple and tasty, and can be done also with butternut squash, which is easier to find these days that the pumpkin.
Serves: 4 as a main dish or 8 as a starter
FlexiPoints: 9 or 4.5
Suggested wine: a good Lambrusco which fits perfectly with the balsamic flavor.
Ingredients:
- 300g rice (possibly of carnaroli variety)
- 800 Kg pumpkin (or butternut squash) without seeds
- 100g young creamy gorgonzola cheese
- up to 2 liters beef stock
- 40g Parmesan cheese rind
- 1 shallot
- 3 tbsp oilive oil (possibly light and fruity)
- 8 tbsp Traditional Balsamic Vinegard from Reggio Emilia
- Salt and pepper as needed
How-to:
1. Peel the pumpkin, discard the seeds and chop it in medium-small irregular cubes. Finely chop the shallot. Chop the Parmesan rind in small rectangular shapes.
2. Take a deep pot, best if made from cast iron (like a Creuset). Sauté the sliced shallot in the hot oil and, once soft, add the pumpkin. Keep cooking on a medium heat with the lid on until the pumpkin is soft (5 minutes depending on the pot and the pumpkin). Stir occasionally. Season with salt and pepper.
3. Add the rice. Cook on high heat for 2 more minutes stirring constantly.
4. Add about 400ml of the stock and let it get absorbed by the rice on medium-low heat. Once it is mostly absorbed, add more stock and repeat until the rice is cooked. You will need to stir occasionally and, towards the end, to mash the pumpkin with the back of a wooden spoon.
5. After about 10 minutes (about half way the cooking) add the Parmesan cheese. When the rice is almost ready, add the gorgonzola in irregular pieces and let it melt. Remove from the heat and stir in 6 tbsp of Balsamic. Season with salt and pepper.
6. Let it rest for 2 minutes. Serve on four flat dishes seasoning each portion with 1 tbsp of balsamic on top.
Labels: main course, risotto, vegetarian
posted by The Food Traveller at 11:33 AM
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