Rice with pumpkin and gorgonzola glazed with Traditional Balsamic Vinegar

Sauce
Cook time: 30 minutes
Servings: 4

Ingredients

  • 6 tablespoons "Bollino Argento" Traditional Balsamic Vinegar
  • 500 g "Carnaroli" rice
  • 500 g Sweet yellow pumpkin
  • 100 g Gorgonzola cheese
  • 2 liter meat stock
  • 200 g Butter
  • 100 g Parmigiano Reggiano cheese (Parmesan)
  • 1/2 Onion
  • Salt and pepper

  1. Peel the pumpkin and cut it into slices, removing the seeds: brown in a frying pan with the chopped onion and a little olive oil. Roast the rice in a pan with just a little oil, add some stock and boil it off and then add the pumpkin and the onion. Finish cooking adding the stock as needed. One minute before removing the rice from the heat add the gorgonzola, add salt and pepper to taste and glaze the rice with the butter and 4 spoonfuls of Traditional Balsamic Vinegar, pouring it on in a thin trickle.

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