Font size:
Print
A warm embrace of aromas and flavours envelops the air at the ‘Le Vie del Carnaroli‘ event, thanks to Cascina Serzego‘s Pumpkin and Porcini Risotto. An irresistible culinary journey into the heart of the Oltrepò Pavese, where every mouthful is an explosion of taste and tradition.
Cascina Serzego will participate in the extraordinary event organised by Coldiretti Terranostra, known as ‘Le vie del Carnaroli‘. This special evening will be held on Friday 10 November and will be entirely dedicated to the renowned Carnaroli Pavese, a particularly popular variety of rice. During the event, participants will have the opportunity to experience an entire rice dinner, a unique opportunity to explore the versatility and taste of this rice variety.
We are pleased to share with you the entire menu prepared by Cascina Serzego for this extraordinary evening, which will be attached to this article.
One of the most delicious dishes that will be prepared for the occasion is the Pumpkin and Porcini Risotto, a real treat for gourmet palates. Below, you will find Cascina Serzego‘s complete recipe for this irresistible dish.
INGREDIENTS
- 320 g rice (carnaroli)
- 300 g pumpkin (already cleaned)
- 50 g dried porcini mushrooms or 100 g fresh porcini mushrooms
- 1 clove of garlic in the case of fresh porcini mushrooms
- 1 shallot
- q.b.vegetable stock
- parsley
- butter
- extra-virgin olive oil
- salt
- pepper
- grana padano cheese
PROCEDURE
Soak the dried mushrooms in warm water for 25 minutes or if you have fresh porcini, wash them, dry them and sauté them in a pan with a knob of butter and a clove of garlic for 3 minutes.
Cut the pumpkin flesh into small cubes, taking care to remove not only the skin but also the seeds.
Finely chop the shallot and fry it in a pan with a little oil.
Add the pumpkin with a pinch of salt and cook for about 5/6 minutes over a medium flame, adding a drop of stock from time to time until the pumpkin falls apart (leave a few whole cubes!) under the pressure of a spoon. Add the mushrooms (drained if dried or sautéed if fresh) and after about 1 minute, deglaze with white wine.
Cook the risotto for about 20 minutes, pouring in the stock when necessary and stirring frequently.
When the risotto is ready, add a handful of grated grana padano cheese and a small knob of butter, and stir when the heat is off.
Serve and sprinkle with a pinch of ground black pepper (if desired)...
Enjoy!
