Chef Gianluca Deiana Abis: Risotto Alla Zucca/ Pumpkin Risotto


Prep. time: 10 minutes

Cook Time: 30 minutes

Difficulty: 2 out of 5

Serve: 2-3

Ingredients:

360 g of Carnaroli rice 1 shallot 1 tbsp of butter 1 glass of white wine 500 g of pumpkin 125 g of Bel Paese cheese (This is an excellent melting cheese and makes a good substitute for mozzarella) 2 tablespoons of grated parmesan vegetable broth salt qb


Preparation: To make the pumpkin risotto, first cut the pumpkin into cubes of 1 cm on each side and set aside. In a saucepan, brown the chopped shallot with a tablespoon of butter, then add the rice and toast it for 2 minutes. Smoked with wine, let it evaporate, add a first ladle of broth and pumpkin. At this point, cook for 16-18 minutes gradually adding the broth, so that the rice is never too dry, and season with salt. Turn often with a wooden spoon. When cooked, remove the rice from the heat and stir in the diced Bel Paese cheese and grated Parmesan. Serve the pumpkin risotto after letting it rest for a couple of minutes. Chef tips:

Risotto is a resource on every occasion, an Italian dish with a simple preparation (does not require the use of the oven) that you can always make new with a few simple steps. Rice goes well with many foods such as vegetables, meat or fish. Its delicate perfume and its soft and creamy consistency remain a constant in every recipe. Pumpkin risotto a typical dish of northern Italian gastronomy, a preparation as simple to prepare as it is appetizing.

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