Italian
Risotto with Bertina Pumpkin and Goat Blue Cheese
by Gambero Rosso · 452K subscribers on YouTube
A creamy risotto made with Bertina pumpkin, goat blue cheese cream, and green lemon zest, finished with pumpkin mostarda, timut pepper, pumpkin seeds, and chickpea sprouts.
- Difficulty
- medium
Ingredients
9 items- Risotto RiceToasted dry and used as base for the risotto
- Bertina PumpkinWhole; cooked over coals then pureed into cream
- Pumpkin CreamPrepared from the cooked bertina pumpkin
- Blue Goat CheeseHeated into a cream for mantecatura
- Pumpkin MostardaCut into small pieces
- LimeZest used
- Timut PepperGround
- Pumpkin SeedsFor garnish
- Chickpea SproutsChickpea sprouts for garnish
Method
- Cook the whole bertina pumpkin in a charcoal oven or over coals until tender. Then clean and puree to obtain a pumpkin cream.
- Toast the risotto rice dry in a pan without any seasoning.
- When the risotto is about halfway cooked (after adding the pumpkin cream), add the pumpkin cream and continue to cook for about 5 minutes, stirring occasionally.
- Prepare the goat blue cheese cream by heating it gently in a bain-marie.
- Mantecare the risotto with the goat blue cheese cream.
- Add diced pumpkin mostarda.
- Add grated green lemon zest.
- Add ground timut pepper.
- Plate the risotto and garnish with additional blue cheese cream, pumpkin mostarda pieces, pumpkin seeds, and chickpea sprouts.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
