Risotto with Pumpkin, Chestnuts, and Gorgonzola
Category: Main Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Neapolitan pumpkin | 400g |
| Gorgonzola cheese | 160g |
| Pre-cooked chestnuts | 70g |
| Butter | 140g |
| Parmigiano Reggiano DOP | 40g |
| White wine | 50g |
| Salt | to taste |
| Black pepper | to taste |
| Fresh thyme | to taste |
Instructions
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Prepare the pumpkin: Begin by cutting the Neapolitan pumpkin into slices approximately 1 cm thick. Peel off the skin and cut the pumpkin into small cubes (around 1 cm).
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Prepare the cooking liquid: In a separate pot, heat some water that will be used to cook the risotto later.
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Sauté the rice: In a large pan, melt 70g of butter over medium heat. Once melted, add the Carnaroli rice, stirring to coat the grains evenly. Sauté the rice for a minute or two, allowing it to lightly toast.
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Deglaze with wine: Add the white wine to the pan and stir. Let it cook for a minute or two until the wine has evaporated completely.
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Cook the risotto: Gradually add the hot water to the rice, just enough to cover the grains. Stir the rice often to ensure it doesn’t stick. Once the water is absorbed, continue adding small amounts of hot water as needed, allowing the rice to cook and release its starch.
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Add the pumpkin: After about 10 minutes of cooking, add the cubed pumpkin to the risotto. Stir in a pinch of salt and pepper to season.
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Finish cooking the risotto: Continue cooking the risotto, adding more hot water as necessary, until the rice is tender yet al dente (this will take approximately 18-20 minutes). Stir occasionally to ensure it cooks evenly.
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Incorporate the cheese: Once the rice is cooked, remove the pan from the heat. Stir in the crumbled Gorgonzola cheese, allowing it to melt into the risotto, and then add the grated Parmigiano Reggiano.
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Serve and garnish: Plate the risotto in individual bowls, garnishing each with a few sprigs of fresh thyme for a pop of color and aroma. Serve immediately while hot.
This creamy, rich risotto blends the sweetness of pumpkin, the nuttiness of chestnuts, and the bold flavor of Gorgonzola, creating a truly comforting and luxurious dish perfect for any occasion. Enjoy the warm, hearty flavors and the comforting textures in every bite!
Tip: For an extra burst of flavor, toast the chestnuts before adding them to the risotto. You can also sprinkle a little extra Parmigiano Reggiano on top just before serving.
