Pumpkin And Gorgonzola Risotto |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Steal This Recipe: from chef Matteo Calciati who recently moved from Milan and joined his fellow Italians (also from Milan), owners Paolo Rossi and Matteo Niccoli at Giano restaurant in NYC Ingredients:
1 onion |
10 oz arborio rice |
8 oz pumpkin pulp |
3.5 oz gorgonzola |
1 glass white wine |
1pint vegetable broth |
2 tablespoons of extra virgin olive oil |
2 tablespoons butter |
2 amaretto cookies |
Directions:
1. Heat the extra virgin olive oil in a pan.
2. Add the onion and fry until browned.
3. Add the rice, stirring the rice until golden for about 5 minutes.
4. Add the white wine and keep stirring until the liquid is absorbed.
5. Continue stirring while adding the vegetable broth.
6. Add the pumpkin pulp.
7. Cook the rice, stirring often until the rice is cooked.
8. Crush the Amaretto cookies in a plastic bag with a rolling pin.
9. Remove from the heat and add the butter and gorgonzola and stir.
10. Divide the risotto between 4 plates and top with crushed Amaretto
11. cookies.
12. Buon appetito!
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