Melbourne Food & Wine
Melbourne Food & Wine
Festival Countdown20th year
28 days
to go...
to go...
Recipes
Yellow Pumpkin Risotto
Chef: Luisa Valazza
With sweet sheep gorgonzola and balsamic flavored amaretti
View other recipes that are: italy italian michelin stars
Ingredients and Method
Risotto:
- 150g pumpkin diced, half cooked
- 100g risotto rice
- 30g butter
- 60 ml vegetable stock
- 10g parmesan cheese
- shallot, finely diced
- 2 amaretti, crumbled
- 6 drops traditional balsamic vinegar from Modena
Sweet sheep gorgonzola sauce:
- 200ml cream
- 100g sweet sheep gorgonzola
Preparation:
- Sauté the finely diced shallot in butter
- Add the diced pumpkin and the rice
- Add the stock and simmer for 15 minutes
- Add the parmesan cheese and the crumbs of one amaretti
Sweet sheep gorgonzola sauce:
- Bring the cream to the boil and reduce it to two-thirds
- Remove from the heat and add slowly the gorgonzola cheese
- Once melted, check the seasoning and strain the sauce
To serve:
- Serve the risotto in the centre of the plate
- Add one spoon of sweet gorgonzola sauce on top and sprinkle with the second crumbed amaretti
- Place 3 drops of balsamic vinegar per plate
Other Suggested Recipes
By Guy Grossi show more
Our own Italian maestro Guy Grossi introduces us to the slow-growing Tuscan Chianina, the world's oldest breed of cattle.
View other recipes that are: Italian beef slow cooking
More about the chef
Luisa Valazza
One of Italy’s great chefs and among a handful of women with three Michelin Stars, her rest...
View ProfileShare Me
More recipes by this star
-
Yellow Pumpkin Risotto
View Recipe
-
Cappellacci with Piemont Hazelnuts and Red Wine Pears
View Recipe
-
Appetiser of Bread, Tomato and Basil
View Recipe