Rice Pasta with pumpkin sauce with gorgonzola
Just to stay on the subject of today I propose a pumpkin risotto with pumpkin but with gorgonzola sauce.
The gorgonzola sauce brings balance to the dish and goes well with sweet pumpkin.
Ingredients for 4 people:
for rice: 400 gr of rice
400 grams of pumpkin soup (with meat or vegetable)
two / three
knobs of butter 100 grams of Parmesan cheese
a shallot or onion oil
salt pepper sage
for the sauce: 250 gr
100 grams of milk
Sauté the shallot in a saucepan (or onion) with a bit of butter. Add the rice and toast for a few minutes. Add the pumpkin and clean washed and cut into small pieces (not otherwise cooked).
Add the hot broth and cook for at least 15/20 minutes (until the rice is ready. Add broth as needed and stir constantly).
Meanwhile prepare the sauce of gorgonzola. Boil the milk, add the Gorgonzola into small cubes. When the cheese has completely melted off the heat and add the egg yolk. Continue to beat with a whisk until the sauce is very smooth and without lumps.
When the risotto is ready to add a grinding of pepper and stir in the butter and Parmesan.
Serve hot on a bed of gorgonzola sauce. Garnish with a few leaves of sage.