Risotto served with pumpkin, Gorgonzola cheese cream and crunchy Murgia black chickpeas
Ingredients | Serves 4
Preparation method
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Make some Vegetable stock.
Put the Gorgonzola cheese and cream in a jug, cover with cling film and microwave until it is piping hot. Remove from the microwave and emulsify by adding 0.5 g xanthan gum.
Toast the rice, add some vegetable stock and cook for about 15 minutes. Halfway through the cooking time, add the Crema di Zucca (Cream of Pumpkin) sauce and continue until the risotto is cooked.
In the meanwhile, drain the Murgia black chickpeas and fry them in oil at 175°C until crispy. Drain and dry them on paper towels.
Take the risotto off the heat, season with salt and stir in butter, Parmesan cheese and chopped chervil.
Arrange the risotto on a serving dish and garnish with fried Murgia black chickpeas and a drizzle of Gorgonzola sauce. If desired, decorate with edible flowers.
Prepared with ROBO products
Altre deliziose idee per te
8 hours + 45 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
