Recipe:Pumpkin Risotto with Grana Padano Cheese
400g Arborio rice
100g Grana Padano cheese, grated
1L vegetable stock (recipe below)
½ glass white grape juice
A splash of extra virgin olive oil
FOR THE STOCK
2 medium potatoes
1 stalk of celery
1 tsp parsley, chopped
1 tbsp extra virgin olive oi
Salt, to taste
1 Begin by preparing the stock. Peel the potatoes, carrots and onion and cut everything in half. Cut the tomatoes into quarters and chop the celery.
2 Place all the vegetables and the parsley into a large pan full of water. Add the olive oil and salt to taste and continue cooking over low heat for 20 minutes. Strain the stock into a large clean pan and set aside.
3 Clean the pumpkin by removing the seeds, cut it into slices and then peel and cut into cubes.
4 In the meantime, fry the chopped onion in a pan with a little extra virgin olive oil. When the onion is brown, add the diced pumpkin. Once it has softened, add the rice. Stir well (otherwise the rice will stick to the pan) and cook for 10 minutes.
5 Add the white grape juice and the vegetable stock a little at a time and when needed (to prevent the risotto from drying out and burning).
6 Cook over low heat for 20 minutes, checking frequently by tasting it.
7 Approximately two minutes before the end of cooking time, add the grated Parmesan cheese and the butter, stirring constantly to mix all the ingredients together. Serve immediately.