November recipe: Pumpkin risotto

chardonnayridTo the classical gray sky and foggy weather, Piedmont autumn opposes the orange  of persimmon   trees, of the leaves before they fall and of the pumpkins in the fields, in the markets and in the dishes.   The pumpkin risotto warms the belly and the heart, and we like to match it with the Piemonte Chardonnay Brut della Cantina La Torre di Castel Rocchero.

 

 

PUMPKIN RISOTTO

Ingredients for 4 people:

300 g Carnaroli rice
300 g pumpkin
1 liter of vegetable broth
3 shallots
50 g parmesan
butter
extra virgin olive oil
salt and pepper

In a pan, stew the chopped shallots with two tablespoons of olive oil. Add the pumpkin cut into cubes, regulate the taste with a little salt and if necessary add a small amount of water. Cover the pan and simmer until the pumpkin is well cooked but still crispy.

In the meantime, in a saucepan with high edge, toast the rice with a little butter. Whilst stirring constantly, gradually add the hot vegetable broth to prevent the rice from sticking to the pan. Before the end of the rice cooking time, add the pumpkin and shallots.
Once it is cooked and with the flame out, whisk the pumpkin rice with plenty of grated cheese, a knob of butter and a sprinkling of pepper.

SUGGESTED WINE: PIEMONTE CHARDONNAY BRUT DELLA CANTINA LA TORRE DI CASTEL ROCCHERO

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