Risotto is a dish that makes you feel at peace with yourself, when you don’t know what to do or you are tired and stressed the risotto is like a balm, a refuge you can return to: he is there waiting for you, 25 minutes and here we are. And so today we want to make the risotto of a great Italian chef: pumpkin risotto with Parmesan flakes and traditional Balsamic. You don’t need many ingredients for a good risotto, but for a great risotto, you need real ingredients, even just a couple, like **pumpkin and Parmigiano Reggiano, a fabulous pairing, if you add also the balsamic vinegar Tradiazionel di Modena becomes a dream team.
Pumpkin is a fundamental ingredient in the kitchen and today we want to celebrate it with a recipe that combines the typical products of the area in which it grows: the triangle between Modena, Ferrara, and Mantua, the ancient D’Este duchy. Pumpkin, Parmigiano Reggiano and Traditional Balsamic Vinegar of Modena. Three small works of art of the Italian cuisine, which share a sweet and delicate background, which comes from the artisan care lavished on the production of these treasures.
Ingredients for pumpkin risotto with Parmesan and Traditional Balsamic Vinegar of Modena
- 400 grams of Carnaroli rice
- 250 grams of pumpkin
- 1 shallot
- 1 liter of broth
- traditional balsamic vinegar of Modena
- 1 glass of white wine
- olive oil
- 60 grams of butter
- salt and pepper
How to prepare pumpkin risotto with Parmesan and Traditional Balsamic Vinegar of Modena
Reduce the pumpkin in small pieces and bake it for 15 minutes at 180 °.
Finely chop the shallot and fry it gently in a saucepan with 20 grams of butter and 4 spoons of extra virgin olive oil. Add the rice and toast it for a few minutes, pour a glass of wine, let it evaporate.
Put the baked pumpkin in the pan with risotto, stir with a wooden spoon
and cook risotto, adding a ladle of broth at a time and stirring often.
Add Parmigiano Reggiano and 40 grams butter, stir and let it rest for 5 minutes and then serve the risotto with parmesan flakes and drops of traditional balsamic vinegar from Modena.
Chef cooking tip fro making the perfect pumpkin risotto
We do not recommend a wine pair, as the real protagonist is traditional balsamic vinegar and it would be a shame not to taste it alone. Try the extra-old of the historic Fabbi vinegar, a homemade vinegar, made with painstaking care.
Recipe courtesy of Chef Marco Dallabona, Stella d’Oro restaurant, Soragna.