Risotto alla Silvana Mangano(or pumpkin and gorgonzola risotto)

Risotto alla Silvana Mangano(or pumpkin and gorgonzola risotto)

TypologyFIRST COURSES

Rice varieties recommended: Baldo, Carnaroli

Ingredients for 4 people: 300 gr. Baldo rice, 120 gr. of butter, 3 tablespoons of extra virgin olive oil, 1 small onion, chopped, 500 gr. yellow squash, 1 liter of hot vegetable broth, 40 g. grated Parmesan cheese, freshly ground black pepper, 180 g sweet gorgonzola cheese, ½ cup of white wine

Clean the pumpkin, eliminating any skin and cut the flesh into 1.5 cm cubes. Skin the onion, wash and dry it and cut into fine slices. Heat the spoonful of olive oil and 60 g of butter in a pan and add the onion. Cook over a medium heat for about three minutes, mixing with a wooden spoon. Add three spoonfuls of water and allow to evaporate until the base is dry. Add the pumpkin and mix; season with salt, cover and cook for 20 minutes, mixing frequently. The cubes of pumpkin must become very soft. Prepare the stock by boiling 1 litre of water with vegetable stock cubes and keep it hot. Take the pumpkin out of the pan, heating it thoroughly and toss the rice into the remaining oil. Toast it for a few minutes, mixing constantly. Add the pumpkin to the rice and wet with white wine, allowing it to evaporate. Add the boiling stock a little at a time, mixing frequently and never allowing the rice to dry out.
Cook for about 15 minutes and then add the Gorgonzola. Remove the pan from the heat, add the remaining butter and the Parmesan cheese. Serve all'onda .