Risotto with pumpkin and blue cheese

4 servings

80 minutes

Recipe from Mirko Zago, chef of the restaurant "Aist".

Energy value per serving

• Calories: 652.7
• Proteins: 22.7g
• Fats: 34.1g
• Carbohydrates: 63.1g

Ingredients

• Pumpkin: 500 g
• Milk: 100 ml
• Gorgonzola cheese: 80 g
• Risotto rice: 240 g
• Butter: 80 g
• Shallots: 20 g
• Dry white wine: 60 ml
• Chicken broth: 1200 ml
• Salt: to taste
• Pumpkin puree: 320 g
• Grated Parmesan cheese: 60 g
• Ground black pepper: to taste

Cooking steps

1. Peel the pumpkin from the skin and seeds, cut into large cubes, and boil in boiling water for 40 minutes.

   Required ingredients:

   • Pumpkin: 500 g

2. Remove pieces of pumpkin with a slotted spoon, let cool, blend into a smooth puree and add salt.

   Required ingredients:

   • Pumpkin: 500 g
   • Salt:  to taste

3. Prepare the sauce. Pour milk into a saucepan, bring to a boil, add 50 grams of gorgonzola and mix well. Then strain the sauce through a sieve.

   Required ingredients:

   • Milk: 100 ml
   • Gorgonzola cheese: 80 g

4. Finely chop the shallot.

   Required ingredients:

   • Shallots: 20 g

5. Heat half of the butter in a large saucepan, add the onion, and sauté until translucent, stirring.

   Required ingredients:

   • Butter: 80 g
   • Shallots: 20 g

6. In a separate pot, heat the broth and let it simmer quietly on the stove.

7. Pour rice into the saucepan, add salt, and fry while stirring until the grains absorb the oil and become transparent.

   Required ingredients:

   • Risotto rice: 240 g
   • Salt:  to taste

8. Pour in white wine and let it evaporate.

   Required ingredients:

   • Dry white wine: 60 ml

9. Cut the remaining pumpkin into small cubes.

   Required ingredients:

   • Pumpkin: 500 g

10. Pour in a ladle of broth and let it absorb into the rice without stirring.

    Required ingredients:

    • Chicken broth: 1200 ml

11. Add chicken broth with a ladle, allowing it to fully absorb into the rice each time before adding the next. At this stage, the risotto needs to be stirred continuously for about 7 minutes.

    Required ingredients:

    • Chicken broth: 1200 ml

12. As soon as the rice becomes a little softer, add the pumpkin cubes and cook for about 7 more minutes; the rice should be al dente with 2 minutes to go.

    Required ingredients:

    • Pumpkin: 500 g

13. Mix in the pumpkin puree, remove the rice from the heat, stir, let it warm for a minute, and take it off the heat.

    Required ingredients:

    • Pumpkin puree: 320 g

14. Stir in butter into the rice with upward movements, add grated parmesan. Season with salt and pepper, and mix the rice well until creamy consistency.

    Required ingredients:

    • Butter: 80 g
    • Grated Parmesan cheese: 60 g
    • Salt:  to taste
    • Ground black pepper:  to taste

15. Spread the risotto on flat plates and drizzle with blue cheese sauce in a careless manner. Cut the remaining gorgonzola into cubes and garnish the risotto. Serve the risotto immediately.

    Required ingredients:

    • Gorgonzola cheese: 80 g