RISOTTO WITH AMARONE, PUMPKIN AND MONTE VERONESE DOP CHEESE


This article is also available in: Italian

SERVES 4

DIFFICULTY medium

PREPARATION TIME 30 minutes

COOKING TIME 1 hour

INGREDIENTS

• 40g Monte Veronese d’Allevo D.O.P
• 250g Vialone Nano rice (type of rice variety; medium-grain)
• 300 dl Amarone wine
• 500g pumpkin pulp
• 70g sugar
• 1L vegetable stock
• 1,5 dl milk
• 50g onion, chopped
• Extra virgin olive oil
• Salt and pepper

METHOD

Pumpkin:
Sweat a finely chopped onion into a pan. Cube the pulp, transfer pieces into the pan and stew for 3-4 minutes. Add milk and cook for other 15 minutes. Season to taste and blend for a thick pumpkin cream.

Risotto:
Take two pots. Heat wine into one pot and bring to a boil. In the other one, boil vegetable stock. Pan-toast rice with 20g of butter and simmer until red wine is reduced. Cook adding vegetable stock and season to taste. Once cooking is complete, add pumpkin cream and use the remaining butter together with Monte Veronese cheese to cook until creamy. Your risotto with Amarone is ready!

THANKS TO Luca Sbarbada

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