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Pumpkin Risotto with Gorgonzola

Pumpkin Risotto with Gorgonzola

Pumpkin risotto with gorgonzola is one of the few reasons why I don’t dislike autumn too much 🙂

Yes, I am indeed  more of a summer child, and sometimes I find very hard to enjoy the cold weather, the rain and so on! Nevertheless, there are so many charming and comforting dishes that come along with this season that I have to admit…autumn is not that bad in the end! Above all if you like staying warm at home, and eat good food that makes  your body and soul feel good, then in this season the possibilities are endless.

October in particular is absolutely the pumpkin month…I see them everywhere! This week at the market I decided that I had to prepare something special with it. I mean, pumpkin is such a great ingredient, so versatile! I was hesitating… it is perfect to make a vellutata, to fill gnocchi or ravioli, or simply roasted… And then I thought of a nice classic dish, a good and comforting risotto! And how can you say no to a risotto, above all if enriched by the touch of a good Gorgonzola? This is really a nice, traditional dish, simple and rich at the same time, perfect for evenings at home with lots of friends, sipping a good red wine.

Pumpkin risotto with gorgonzola

Now let’s have a closer look to the ingredients. I have already talked about that in some old posts, but it’ s always good to stress out that :

– To prepare risotto you can’t use any rice type, you have to choose it well. While Arborio might be acceptable, the best qualities are nevertheless Vialone nano or Carnaroli. You will see the difference immediately. These two varietes I am calling for have a higher starch content and firm texture. This definitely avoids overcooking and gives that magical creamy result.

-Stock : I will post the recipe for homemade vegetable stock very soon, because I realized I use it for many recipes – among which, pasta and chickpeas, and risotto agli spinaci – and it’s good to know how to make it beforehand. I usually prepare a large amount of it and then I keep some in the fridge and some in the freezer. It is always better to use homemade stock but of course you can use the industrial one as well even if the quality won’t be the same.

-Gorgonzola, the famous soft, blue-veined italian cheese,  adds a nice touch to the dish, balancing the sweet taste of the pumpking with a strong note. Even here you have the choice, about the type and the quantity. I usually exaggerate a bit because my boyfriend loves it, but you can add just a bit , as the taste is pretty strong. Remember to add the cheese just in the end, off heat and to stir well, together with some Parmesan…yes, I am talking about the famous last passage, mantecatura.

I must admit this is one of my favorite recipes at all, so I strongly recommend it for the next occasion, I don’t know, a peculiar Halloween dinner maybe ? 🙂

Pumpkin risotto with gorgonzola

 

Pumpkin risotto with gorgonzola

Ingredients (for 2 people)

5,3 oz (150 gr.) rice, preferably vialone nano or carnaroli
50 fluid oz (1,5 liters) stock
1 or 2 shallots
14 oz (400 gr) pumpkin, cleaned and peeled
3 tbsp olive oil
half a glass of white wine
5 tsp Parmesan cheese, grated
(3/4 cup) 70 gr. Gorgonzola
salt, if needed

 

Method

Bring stock to a low simmer in a medium pot and let it simmer for the whole procedure.

Now start to cut and clean your pumpkin. First of all, be sure the surface you are working on is stable, then start cutting your pumpkin into wedges. I usually cut it with a sharp knife at least in 8 parts : first I cut it in two, then in four and finally in eight. I usually push the knife through the body of the pumpkin using  the heel of my hand. At this point I use a normal spoon to clean the interior part from the seeds and filaments and then again with a knife or peeler I take off the skin.

Now it is time to slice and dice each wedge.

Finely chop the shallot or onion. Heat the olive oil in a big non-stick frying pan and add the chopped shallot. Cook over medium heat until the shallot becomes soft and translucent and add the pumpkin together with a couple of ladlefuls of stock.

Pumpkin risotto with gorgonzola

Let the pumpkin cook for around 15/20 minutes, stirring often and adding stock as needed. In the meantime, in another  large non-stick frying pan, sautee the rice for a couple of minutes over high flame ( “toasting” the rice).  Add the white wine and keep cooking until it evaporates (it usually goes pretty fast). This is a necessary step for every risotto and normally it can be done in the same pan. This time we can’t because the pumpkin will become soon a thick puree that could prevent the rice from toasting.

Pumpkin risotto with gorgonzola

When the pumpkin  becomes soft, almost a puree, transfer the rice in the same pan with the pumpkin.

Add 2 ladles of stock and cook, keeping on stirring, until the stock is absorbed. From this moment on, you should keep on repeating this procedure with the rest of the stock. Keep cooking and stirring adding stock little by little until rice is cooked “al dente” (meaning firm to the bite, literally in Italian “to the tooth”). This should take around 18-20 minutes after the first ladle of stock is added, depending on the rice you are using. Taste it every now and then to check it and to add salt if needed.

Pumpkin risotto with gorgonzola

Remove from heat and let rest for a minute,covered. Add the Gorgonzola and the Parmesan cheese and stir until completely melted.  As I mentioned, this is a crucial passage, the famous mantecatura!

Pumpkin risotto with gorgonzola

Everything is ready, you just have to serve the risotto and see everybody getting instantly in a good mood 🙂

Pumpkin risotto with gorgonzola

I hope by now you’ll be hungry and eager to read more recipes! In that case, you can always meet me on Facebook, Instagram and Pinterest or subscribe to my blog to get to know me and what I cook 🙂

 

Pumpkin Risotto with Gorgonzola

2017-10-12
: 2
: 1 hr 10 min
: Easy/medium

Pumpkin risotto with gorgonzola is a tasty dish where the sweet creaminess of the pumpkin gently mingles with the spicy touch of this italian famous cheese.

By:

Ingredients
  • 5,3 oz (150 gr.) rice, preferably vialone nano or carnaroli
  • 50 fluid oz (1,5 liters) stock
  • 1 or 2 shallots
  • 14 oz (400 gr) pumpkin, cleaned and peeled
  • 3 tbsp olive oil
  • half a glass of white wine
  • 5 tsp Parmesan cheese, grated
  • (3/4 cup) 70 gr. Gorgonzola
  • salt, if needed
Directions
  • Step 1 Bring stock to a low simmer in a medium pot and let it simmer for the whole procedure
  • Step 2 a cold stock would prevent the rice from cooking properly.
  • Step 3 Start to cut and clean your pumpkin: cut it with a sharp knife at least in 8 parts, then using a normal spoon, clean the interior part from the seeds and filaments.
  • Step 4 Take off the skin with a knife, then slice the pumpkin and dice it.
  • Step 5 Finely chop the shallot or onion.
  • Step 6 Heat the olive oil in a medium size non-stick pan and add the chopped shallot, cooking over medium heat until the shallow becomes soft and translucent.
  • Step 7 Now add the pumpkin together with a couple of ladlefuls of stock and let the pumpkin cook for around 15/20 minutes, stirring often and adding stock as needed.
  • Step 8 In the meantime, in another  large non-stick frying pan, sautee the rice for a couple of minutes at high flame ( “toasting” the rice). 
  • Step 9 Add the white wine and keep cooking until it evaporates.
  • Step 10 When the pumpkin has become soft, almost a puree, transfer the rice in the same pan with the pumpkin.
  • Step 11 Add 2 ladles of stock and cook, keeping on stirring, until the stock is absorbed. From this moment on, you should keep on repeating this procedure with the rest of the stock.
  • Step 12 Keep cooking and stirring adding stock little by little until rice is cooked “al dente” (meaning firm to the bite, literally in Italian “to the tooth”).
  • Step 13 This should take around 18-20 minutes after the first ladle of stock is added, depending on the rice you are using.
  • Step 14 Taste it every now and then to check it and to add salt if needed.
  • Step 15 Remove from heat and let rest for a minute,covered.
  • Step 16 Add the Gorgonzola and the Parmesan cheese and stir until completely melted.  As I mentioned, this is a crucial passage, the famous mantecatura.
  • Step 17 Serve the risotto and enjoy.


2 thoughts on “Pumpkin Risotto with Gorgonzola”

  • Looks yummy, Linda! What doesn’t taste better with a bit of Gorgonzola… especially nice for us here in the US, where pumpkins can, it has to be said, be a bit bland, unlike like the intensely sweet zucca. Anyway, if you’re a summer person you should love the weather we’re having here in Metro DC. Middle of October and we’re still using the pool!

    • I am so jealous Frank! Here I am already freezing with the scarf! 🙁 luckily enough i love autumn food… and zucca is one of my favorites ever! By the way you are so right, Gorgonzola makes everything better!

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