Butternut Risotto with Crumbed Gorgonzola Recipe

Butternut Risotto with Crumbed Gorgonzola and
Oven-Roasted Pine Kernels

Recipe by Jackie Cameron

For home-cooked warmth that has elegant grandeur try rich, roasted-butternut-puree-flavoured risotto, hand-crumbled gorgonzola and hot-roasted pine kernels.

Yields : 4

Ingredients :

Extras:

Gorgonzola to taste

Pine Kernels or Nuts to taste

Olive Oil for a light drizzle

Vegetable Stock:

As per Pea risotto recipe.

Risotto :

• 35g salted Butter
• 30ml sunflower Oil
• 160g Onion, chopped
• 2 (8g) Garlic, crushed
• 160g Risotto Rice
• 250ml White Wine
• Vegetable Stock
• 1kg well roasted and pureed Butternut

Method :

1. Before you start making the risotto make sure vegetable stock is on the heat.
2. In a heavy based pot place the butter and oil amount.
3. When melted and slightly browned, add the onions and garlic. Cook until translucent in colour.
4. Add the risotto; make sure all the granules are covered with a layer of oil.
5. Add the white wine, stirring all the time till the liquid is reduced.
6. Add the vegetable stock small ladle by ladle at a time, stirring continuously, till risotto is cooked. Lovely and creamy with a slight bite to it-al-dente.
7. Finish with hot butternut puree, season very well and serve with extras.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Comments

[ankith kedar]

looks yummy have to give it a try! ;)

[Jackie Cameron]

Ankith, with weather like this, you definitely must! Warm hearty risotto is good for the soul ; ) It was -9 here at Hartford this morning.
Have a wonderful week.

Yours in hospitality
Jackie Cameron
(Head Chef)