Bronte pistachio and pumpkin risotto with Castelmagno: one of the most loved and easiest autumn risottos to prepare. I like the contrast of colors that is created by adding on the risotto the chopped pistachio of Bronte Dop.
The Castelmagno, an exceptional cheese but not always available everywhere, can be replaced by an excellent Parmigiano Reggiano Dop better if aged 36 months. If you want, you can also replace the Castelmagno Dop Taleggio cheese, to whip together with risotto. Or you can use a spicy PDO Gorgonzola cheese, to crumble right on risotto. In short, this risotto lends itself to countless variations.
You can find the RECIPE VIDEO OF RISOTTO WITH PUMPKIN step by step, on my You Tube Channel and you can also use it as a base for almost all vegetable-based risottos. And if you love pumpkin take a look at all my RECIPES WITH PUMPKIN.
The sweetness of the pumpkin and the flavor of Castelmagno (Dop cheese produced in the municipalities of Castelmagno, Pradleves and Monterosso Grana) form a whole’ really rewarding.
If you like risotto, give in any case a look at all my RECIPES FOR RICE, where you might find some ideas not only for rice but also for arancine, Rice salads, casseroles and even desserts. The risotto with pumpkin is one of my favorite, also because of its ease of execution: as soon as autumn comes the first pumpkin on the market stalls is mine, and the first dish I make is always this. Have a good day!
500 grams of pumpkin red NET waste
400 grams of rice Carnaroli
a golden onion
a pinch of chopped Rosemary
salt and pepper, to taste
50 ml dry white wine
extra virgin olive oil, to taste
50 grams of grated parmigiano Reggiano PDO
40 grams of flaked Castelmagno Pdo
30 grams of pistachios
30 grams of butter
a liter of vegetable broth made with a carrot, an onion and a stick of celery
For the pumpkin risotto, pistachio and Castelmagno first you have to prepare the vegetable broth by boiling carrot for at least half an hour, Onion and celery in one and a half litres of unsalted water.
Chop the onion very finely. Put the oil in a large saucepan, allow to warm up, Add the onion and let it wither adding a few tablespoons of broth to keep it from Browning them too: add the pumpkin cut into cubes of about one and a half centimeters and brown it for 10 minutes in hot oil. Being cut into very small pieces pumpkin will soften soon.
Add the rice and toast for two minutes stirring and add the wine: to evaporate the alcohol part, leaving it fade for a minute over medium heat and add salt. Then add the broth slowly: each time the rice will begin to dry up, Add other. This is a delicate phase, because the rice might stick or broth evaporate too quickly. Don't stray too far from the pot!
Bring the rice to cook and, when it is creamy and al dente, add the butter and Parmesan, mix the rice for about a minute: pepper and spread the pumpkin risotto in dishes. Garnish the pumpkin risotto with the flakes of Castelmagno Dop and complete the dish with a little chopped pistachio. Bon appétit!
MATCHING: This risotto, flavored with Castelmagno cheese and pistachios, find a perfect match with the spumante extra dry of Basement Two Palms. Good sugary residue of wine strengthens the soft pumpkin and sweet note. If you prefer to combine the risotto a beer, we suggest something 'unusual': an American beer pumpkin. Of this particular type of 'craft' the American master brewers are masters. The easiest to find in specialty stores is definitely the 'Pumking' of the Southern Tier brewery, distributed in Italy by 'Domus Birrae'. For those who want to dare we recommend instead a 'Fourth Rune' of the Montegioco brewery. Produced with peaches, this beer is perfect to resume the sweet notes of pumpkin without 'ruining' the intense flavor of Castelmagno.