Mushroom, Pumpkin, and Rosemary Risotto Recipe
A fresh take on an Italian autumn classic—authentic taste using simple ingredients.
Ingredients for 2 people:
- 200g fresh mushrooms
- 400g pumpkin
- 180g Carnaroli rice*
- Riserva del Mare Rosemary Fleur de Sel*
- Extra-virgin olive oil*
- 1 shallot
- 1/2 glass white wine
- 600ml hot water (or homemade vegetable broth)
- Pepper
* Products available at MO Tra Mozzarelle & Olive
- Remove the pumpkin seeds and skin, then cut the flesh into cubes.
- Add a drizzle of extra-virgin olive oil to a pan, add the cubed pumpkin, cover, and cook over low heat; season with the Riserva del Mare Rosemary Fleur de Sel.
- Clean the mushrooms and slice them.
- Peel the shallot and slice it.
- Heat 1–2 tablespoons of extra-virgin olive oil in a pan, add the shallot and sauté briefly (1–2 minutes), then add the mushrooms and cook for 5–10 minutes.
- Deglaze with white wine and cook briefly to let the alcohol evaporate; then add the Carnaroli rice and sauté until it absorbs the remaining liquid. Cook for 16–18 minutes, gradually adding hot water to keep the rice moist throughout the process.
- Puree the pumpkin and stir the pumpkin cream into the risotto towards the end of cooking.
- Adjust the seasoning with *Fleur de Sel Riserva del Mare* with Rosemary, add a grind of pepper (to taste), and serve.
My gourmet tip: add a little grated Parmesan and a knob of butter to the risotto.
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