Chef For A Day – Episode 3: Pumpkin risotto with gorgonzola and fried artichokes.

13 December 2020by buononaturale
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Chef For A Day – Episode 3: Pumpkin risotto with gorgonzola and fried artichokes.

As regular as clockwork, here we are for our monthly #chefforaday appointment with the chef Vincenzo Squarciafico. Today we use our imagination to play with ingredients that taste of autumn. Let’s watch the video together and learn how to combine a traditional Italian dish with culinary creativity?. Under the guidance of Chef Vincenzo Squarciafico, we are confident that we can all train to become #chefforaday. Share this recipe with people who love autumn and creativity in the kitchen. 

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INGREDIENTS for 2 portions:

  • 200g buononaturale Carnaroli rice
  • 100g buononaturale Artichokes in brine
  • 50ml cooking cream;
  • 50g gorgonzola cheese;
  • 1/2 white onion;
  • 250g pumpkin;
  • 1 glass of white wine;
  • 1 clove of garlic; 
  • Vegetable broth to taste;
  • Parmigiano Reggiano to taste;
  • Seed oil, extra-virgin olive oil, salt and black pepper to taste.

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PROCEDURE:

  1. Peel and dice the pumpkin;
  2. Toast the buononaturale Carnaroli rice for a few minutes;
  3. Add the chopped onion and oil to the rice;
  4. Deglaze with white wine;
  5. Add part of the pumpkin dices and a few ladles of broth;
  6. Leave to cook;
  7. Add oil and a few crushed garlic cloves to a pan;
  8. Add the remaining pumpkin dices, salt and pepper;
  9. Add two ladles of broth and leave to cook;
  10. Add the cooking cream and gorgonzola to another pan;
  11. Mush the gorgonzola until creamy;
  12. Remove the pumpkin from the pan and blend with a ladle of broth;
  13. Slice the buononaturale Artichokes in brine;
  14. Fry in abundant seed oil until crispy;
  15. When cooked, whisk the rice with Parmigiano Reggiano;
  16. Arrange on a plate by adding the pumpkin blend and the gorgonzola cream;
  17. Decorate with the fried buononaturale Artichoke sheets and add oil.

Enjoy your meal, Chef For A Day!