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Pumpkin and gorgonzola risotto – Italian Cuisine

Peel the pumpkin, wash it and cut it into cubes.

Prepare the other key ingredients so they are ready for use: clean the shallots and chop, chop the gorgonzola in a bowl and heat the broth.

Fry the shallot in a pot with a little oil.
When it becomes transparent, add the pumpkin and cook for a few minutes, then blend with the wine. Add salt.
Once the wine has evaporated, add the rice and toast it in the sauce, stirring constantly.

Start adding the stock, little by little, adding more as it is absorbed.
At the end of cooking, when off, stir in with gorgonzola and parmesan.

Your pumpkin and gorgonzola risotto is ready: serve and serve immediately.

How to cook the perfect risotto – Italian Cuisine

Choice of product, correct use of cooking utensils and attention in the various stages of cooking: all the tips for a first course without flaws

With the rice you can give vent to your culinary imagination, including all the ingredients in risotto, from fish to vegetables. To obtain a result that meets expectations, however, it is necessary to observe some precautions in all phases of preparation, from the choice of the product to the cooking. Here then how to cook the perfect risotto, in a few simple steps.

Which rice to use for risotto?

The creaminess of the risotto is based onstarchTherefore, a rice is needed that contains and releases the right quantity. There are some more suitable varieties of rice Arborio, Baldo, Carnaroli, Maratelli, Rosa Marchetti is Vialone nano.

The right pot

The right pot for a good risotto should be of copper, but they are fine also of steel or aluminum, as long as they spread the heat evenly. The pan must be large enough, with medium-high walls, so that rice and broth can form a three-to-four-finger layer.

Soffritto and toasting

Among the rules that explain how to cook risotto, what concerns the fried it is among the most debated. In fact, anyone who raises dry rice can add it only later. On the other hand, those who start from the sauté must finely chop onion, shallot or leek to obtain a firing and a uniform consistency. If you want to use the sauté from the beginning, do it wilt gently, adding broth little by little to cook the onion: it is important to make sure that the base is dry when toasting the rice. Toastinginstead, it is the passage that makes the difference between risotto and boiled rice, as it allows you to "seal" the grain and make it release the right amount of starch. You can toast the rice without fat, or other condiments or use oil or butter: the important thing is carefully heat the beans before fading and cooking.

How to cook risotto: the importance of broth

To obtain a perfect risotto, you must cook the rice gradually adding some liquid, as it evaporates or is absorbed. This is because it is essential that in cooking i beans are always covered with broth, in order to free the starches and not to break. There are two mistakes to avoid: use a poor stock or worse still water (the taste of rice will be affected) or add cold broth, continuously blocking the cooking. You must have a lot of patience and often mix the risotto, being careful to bring back all the grains that stick to the walls of the pot. Flame regulation is also important: the risotto must boil vigorously, but not burn.


For the creamy risotto you should use the very cold butter, to glue the fat part and not the liquid part. Keep away from the fire, along with a generous dose of Parmesan cheese. Then you have to cover the pan and let the dish rest for a couple of minutes, the right time to sprinkle all the typical creaminess of the risotto.

How to eat risotto

After learning how to cook the risotto you just have to find out how to eat it. Risotto is one of those dishes that must be tasted strictly hot, just made. The risk is in fact to make it overcooked and dry: a real pity after all this effort.

Risotto with beer and mortadella – Italian Cuisine

First of all prepare the vegetable stock that will serve you hot. You can use the granular nut, as I did, or prepare some fresh broth.
Cut the mortadella.

Chop the shallot and brown it in a non-stick pan with 20 g of butter and a drop of oil.
Add the rice and toast it for a minute, then blend with the beer.

Once the beer has evaporated, start adding the hot broth to cook the rice, adding more as it is absorbed.
Halfway through, add the mortadella.
At the end of cooking, stir in the grated lemon peel, the Parmesan cheese and a knob of butter.

Serve your risotto with beer and mortadella and serve immediately.