This fine risotto is the essence of good Italian food. The perfect match between the sweetness of the pumpkin and the flavor of the creamy goat cheese all wrapped in an aromatic note. The presence of a delicate touch of cinnamon powder.
Ingredients for 4 people: 12 oz type Carnaroli rice, 10 oz pumpkin into small pieces, 4 oz bacon seasoned into small pieces, 1 small white onion, into small pieces, 2 oz butter, 5 cup boiling vegetable stock, a little ground cinnamon, 3 oz grated Parmesan cheese, 4 oz goat cheese cream, 7 oz cream, 2 egg yolks, a little salt, 7 oz fresh whole milk. Preparation: First prepare the fondue light goat's cheese. Take a pot and pour in the milk and cream. Add a little salt and heat. In a bowl, mix the goat cheese with the 2 egg yolks, when the milk and cream are hot pour into the cheese mixture and egg yolks, little at a time. Stir and cook over low heat for at least 5 minutes. We need to get a cream like in the picture. We prepare the risotto. Keep warm broth. Place in a medium pot, half the butter, chopped onion, after 5 minutes over low heat, add the rice and stir. We wait another 5 minutes and pour the pumpkin into small cubes. We must never stop stirring. Add the chopped bacon seasoned and after 5 minutes a ladle of hot broth. Continue with the stock up to three minutes by thorough cooking. The risotto should be creamy. A good risotto should cook for 18 minutes. When three minutes to add a bit of cinnamon and add the other half of the butter and the grated Parmesan cheese. Mix. Heat the cheese fondue. Heat 4 plates and pour a little fondue in every dish. (see photo). Pour the risotto into a round pastry rings, wait 2 minutes, remove the rim and serve immediately. Garnish with a strip of ground cinnamon. Enjoy your meal! Yum
Ingredients for 4 people: 12 oz type Carnaroli rice, 10 oz pumpkin into small pieces, 4 oz bacon seasoned into small pieces, 1 small white onion, into small pieces, 2 oz butter, 5 cup boiling vegetable stock, a little ground cinnamon, 3 oz grated Parmesan cheese, 4 oz goat cheese cream, 7 oz cream, 2 egg yolks, a little salt, 7 oz fresh whole milk. Preparation: First prepare the fondue light goat's cheese. Take a pot and pour in the milk and cream. Add a little salt and heat. In a bowl, mix the goat cheese with the 2 egg yolks, when the milk and cream are hot pour into the cheese mixture and egg yolks, little at a time. Stir and cook over low heat for at least 5 minutes. We need to get a cream like in the picture. We prepare the risotto. Keep warm broth. Place in a medium pot, half the butter, chopped onion, after 5 minutes over low heat, add the rice and stir. We wait another 5 minutes and pour the pumpkin into small cubes. We must never stop stirring. Add the chopped bacon seasoned and after 5 minutes a ladle of hot broth. Continue with the stock up to three minutes by thorough cooking. The risotto should be creamy. A good risotto should cook for 18 minutes. When three minutes to add a bit of cinnamon and add the other half of the butter and the grated Parmesan cheese. Mix. Heat the cheese fondue. Heat 4 plates and pour a little fondue in every dish. (see photo). Pour the risotto into a round pastry rings, wait 2 minutes, remove the rim and serve immediately. Garnish with a strip of ground cinnamon. Enjoy your meal! Yum
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