Pumpkin and Porcini Mushroom Risotto
Ingredients
- 1 cup Bertozzi Freshly Grated
- Bertozzi Parma Flakes
- ⅕ cup dried porcini mushroom
- 1 Vegetable bouillon cube
- 4 tbsp olive oil
- 1 ⅓ cup Arborio rice
- 1 scallion, chopped
- ½ butternut squash (or equivalent amount of pumpkin if desired) peeled and chopped
- 1 ¼ cup dry white wine
- Salt and pepper
Preparation
- Dissolve the bouillon cube in 2 ½ cups of boiling water.
- Add the mushrooms and leave to soak for about 30 minutes.
- When ready to cook, heat the olive oil in a deep frying pan or large saucepan.
- Add the rice and sauté it gently over a medium heat for about one or two minutes, until it looks translucent, but not browned.
- Add the scallions and butternut squash and cook gently, stirring often, for another two or three minutes.
- Pour in the wine and let it bubble up for a few moments.
- Add the soaked mushrooms and about two ladles of stock.
- Cook gently for about 20-25 minutes, adding more stock as needed, until the rice is tender and creamy.
- Stir in the Bertozzi Freshly Grated and season to taste.
- Garnish with Bertozzi Parma Flakes, then serve.
