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Bronte pistachio and pumpkin risotto with Castelmagno

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!

RISOTTO PUMPKIN, CASTELMAGNO AND PISTACHIOS (easy recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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

PROCEEDINGS

For the pumpkin risotto, pistachio and Castelmagno first have to prepare the vegetable broth by boiling for at least half an hour carrot, 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 diced pumpkin about one centimeter and a half and sauté 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 Castelmagno cheese PDO and complete the dish with a little’ of chopped pistachios. Bon appétit!

THE PAIRING: This risotto, flavored with Castelmagno cheese and pistachios, find a perfect match with the spumante extra dry ofBasement 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 handicraft’ American brewers are masters. The easiest to find specialty stores is definitely the ' Pumking’ Southern Tier brewery, distributed in Italy by ' Domus some beer and '. For those who would dare suggest instead a ' fourth Rune’ the birrificio Montegioco. Produced with peaches, This beer is perfect to film the sweet notes of the pumpkin without ruin’ the intense flavor of Castelmagno.

Bronte pistachio and pumpkin risotto with Castelmagno
Bronte pistachio and pumpkin risotto with Castelmagno

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6 comments

Spike November 21st, 2020 at 21:05

What a terrific recipe! The combination of textures is wonderful, as are the variety of flavors.

I did make changes. I made this recipe because I had a butternut squash (I think this is la zucca violina in Italy) that needed to be eaten. Maybe next time I will use pumpkin. I have no idea if I used carnaroli rice – even though I don’t live that far from Sicily, the rice used for risotto is called “risotto.” And the castelmagno cheese, well I think that is hopeless here, so I used a lot more parmigiano Reggiano, which we do get. It would be nice to be able to try the cheese but I don’t think that will happen. And maybe on my next trip to Italy, I will bring back rice instead of dried pasta.

But it all worked out, I think it’s a great recipe and will make it again.

Reply
Ada Parisi November 23rd, 2020 at 18:13

Thabk you so so much! Your changes sound good! Butternut squash, yes it’s the violina, is perfect and doesn’t matter which kind of rice you use, it’s important only to cook it al dente. I hope you will (could) come soon back in italy. Cheers Ada

Reply
Vincent 10 February 2019 at 20:39

Delicious recipe! Sweet and creamy, with just a hint of rich nuttiness!

Reply
Ada Parisi 11 February 2019 at 10:26

Thank you so much and welcome! ADA

Reply
Victoria January 28, 2013 at 15:24

Gracias Por tu visita, a mi también me gustan mucho tus recetas, you follow para ver las nuevas que publiques.
UN saludo
The Tauleta

Reply
fratelli_ai_fornelli January 29, 2013 at 15:02

Our food style is similar, i think. I follow you too. Hello

Reply

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