Chef For A Day – Episode 3: Pumpkin risotto with gorgonzola and fried artichokes.

Chef For A Day – Episode 3: Pumpkin risotto with gorgonzola and fried artichokes.

As regular as clockwork, here we are for our monthly #chefforaday appointment with the chef Vincenzo Squarciafico. Today we use our imagination to play with ingredients that taste of autumn. Let’s watch the video together and learn how to combine a traditional Italian dish with culinary creativity?. Under the guidance of Chef Vincenzo Squarciafico, we are confident that we can all train to become #chefforaday. Share this recipe with people who love autumn and creativity in the kitchen. 

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INGREDIENTS for 2 portions:

• 200g buononaturale Carnaroli rice
• 100g buononaturale Artichokes in brine
• 50ml cooking cream;
• 50g gorgonzola cheese;
• 1/2 white onion;
• 250g pumpkin;
• 1 glass of white wine;
• 1 clove of garlic; 
• Vegetable broth to taste;
• Parmigiano Reggiano to taste;
• Seed oil, extra-virgin olive oil, salt and black pepper to taste.

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PROCEDURE:

1. Peel and dice the pumpkin;
2. Toast the buononaturale Carnaroli rice for a few minutes;
3. Add the chopped onion and oil to the rice;
4. Deglaze with white wine;
5. Add part of the pumpkin dices and a few ladles of broth;
6. Leave to cook;
7. Add oil and a few crushed garlic cloves to a pan;
8. Add the remaining pumpkin dices, salt and pepper;
9. Add two ladles of broth and leave to cook;
10. Add the cooking cream and gorgonzola to another pan;
11. Mush the gorgonzola until creamy;
12. Remove the pumpkin from the pan and blend with a ladle of broth;
13. Slice the buononaturale Artichokes in brine;
14. Fry in abundant seed oil until crispy;
15. When cooked, whisk the rice with Parmigiano Reggiano;
16. Arrange on a plate by adding the pumpkin blend and the gorgonzola cream;
17. Decorate with the fried buononaturale Artichoke sheets and add oil.

Enjoy your meal, Chef For A Day!