Butternut Risotto with Gorgonzola cheese

SERVES   4 persons      TOTAL TIME 30 minutes          DIFFICULTY easy

 

INGREDIENTS:

350 gr.  Carnaroli Rice

1,8 l. hot stock

40 gr. unsalted butter

350 gr. pumpkin, cutted in cubes

1 small onion

½ glass of white dry wine

a few fresh parsley, chopped

salt to taste

FOR THE MANTECATURA:

150 gr. Gorgonzola cheese,

 

DIRECTIONS:

 

• Heat the butter in a large, heavy-based saucepan over medium heat, add the finely sliced onion and fry gently for about 5 minutes, stirring.

• Add the pumpkin and let it cook for a few minutes, stirring occasionally. Add some stock, if needed.

• Season lightly with salt.

• Turn up the heat, add into the rice and fry it for one minute until the grains become shiny, stirring continuously.

• Pour into the wine and let it evaporate.

• Next, reduce the heat and cook the risotto adding the warm stock a little at a little, stirring, and allowing the rice to absorb it before adding more.

• Continue until the risotto is ready (this will take more or less 16/18 minutes, it depends on the kind of rice).

MANTECATURA:

• When the rice is “al dente”, turn off the heat and add the Gorgonzola cheese.

• Leave to rest for a minute, to allow the cheese to melt, then stir well everything together.

• Serve immediately putting on top some chopped parsley.