Risotto with pumpkin and porcini (‘penny bun’) mushrooms

Risotto with pumpkin and porcini (‘penny bun’) mushrooms

Stampa
A recipe prepared by the chef Rodolfo Bof (of the 'ENAIP' national agency for vocational training founded by the 'ACLI' Catholic Italian Workers' Association). The risotto is presented in a hand-decorated bowl at the 2016 Ceramics Festival held at Nove in the province of Vicenza.
Risotto with pumpkin and porcini ('penny bun') mushrooms
Votes: 1
Rating: 5
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Servings
persons
Ingredients
  • 150 g De Tacchi Vialone Nano rice
  • 100 g Delicate seasoned pumpkin
  • 150 g Fresh porcini mushrooms
  • 1 Shallot leaf
  • 1/2 glass Dry white wine
  • 15 g grated Parmesan cheese
  • 10 g Butter cut into cubes and frozen
  • 1/2 clove of garlic
  • 1/2 tablespoon of Butter with rosemary
  • Vegetable stock
  • Extra virgin olive oil
  • Pumpkin-seed oil
  • Salt and pepper
Servings
persons
Ingredients
  • 150 g De Tacchi Vialone Nano rice
  • 100 g Delicate seasoned pumpkin
  • 150 g Fresh porcini mushrooms
  • 1 Shallot leaf
  • 1/2 glass Dry white wine
  • 15 g grated Parmesan cheese
  • 10 g Butter cut into cubes and frozen
  • 1/2 clove of garlic
  • 1/2 tablespoon of Butter with rosemary
  • Vegetable stock
  • Extra virgin olive oil
  • Pumpkin-seed oil
  • Salt and pepper
Risotto with pumpkin and porcini ('penny bun') mushrooms
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place the pumpkin in a dish and cook in a dry oven at 180 degrees until caramelized. Blend with a vegetable mill/processor and set aside.
  2. Clean the porcini mushrooms and cut them into strips. Remove the skin from the garlic and place it in a pan to brown. Add the mushrooms to the pan and cook them. Then remove the mushrooms; add the rice to the pan and toast it together with the shallot leaf and a dash of extra-virgin olive oil.
  3. Add a little wine, continue cooking the rice with the boiling stock and stirring in an adequate manner. Halfway through the process add the mushrooms and then 3/4 of the pumpkin puree.
  4. Stir in and soften the risotto with the Parmesan cheese, the rosemary-flavoured butter and the frozen butter and season with salt and pepper.
  5. Serve on plates garnished with sprigs of rosemary, pumpkin wafers and a little pumpkin-seed oil.
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