Today a risotto typically ' Northern ', Ma ' meridionalizzato’ from a dusting of pistachio. The pumpkin risotto with Bronte and Castelmagno pistachio, You can of course replace with a great Parmesan 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.
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 want, you can look at the RECIPE VIDEO OF RISOTTO WITH PUMPKIN step by step, on my You Tube Channel and use it as the basis for almost all rice with vegetables. Find the full video recipe even at the bottom of the article. 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, pistacchio e Castelmagno innanzitutto dovete preparare il brodo vegetale mettendo a bollire per almeno mezz'ora carota, Onion and celery in one and a half litres of unsalted water.
Chop the onion very finely. Mettere in una casseruola capiente l'olio, allow to warm up, Add the onion and let it wither adding a few tablespoons of broth to keep it from Browning them too: unire la zucca tagliata a dadini di circa un centimetro e mezzo e farla rosolare per 10 minuti nell'olio caldo. 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. Guarnire il risotto alla zucca con le scaglie di Castelmagno Dop e completare il piatto con un po' di granella di pistacchio. 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, suggeriamo qualcosa di 'insolito': an American beer pumpkin. Di questo particolare tipo di 'artigianale' i mastri birrai americani sono maestri. La più facile da trovare nei negozi specializzati è sicuramente la 'Pumking' del birrificio Southern Tier, distribuita in Italia da 'Domus Birrae'. Per chi volesse osare consigliamo invece una 'Quarta Runa' del birrificio Montegioco. Produced with peaches, questa birra è perfetta per riprendere le note dolci della zucca senza 'rovinare' il sapore intenso del Castelmagno.