Pumpkin and Porcini Mushroom Risotto
  • 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 
  • 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.
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