Parmigiano Reggiano, pumpkin & porcini mushroom risotto22.10.2019
Nearly as old as the ancient Celtic festival of Samhain, from which Halloween stems, Parmigiano Reggiano has been around since the Middle Ages, when monks were driven by the quest to produce a cheese that would last a long time. Today, the 'King of Cheeses' is the perfect choice to add an umami flavour to a range of sweet or salty dishes.
Perfect for those with pumpkin left over from pumpkin-carving, this wonderful risotto recipe comes courtesy of Parmigiano Reggiano, and makes the most of simple, classic Italian ingredients to create a delicious meal.
- 225g Parmigiano Reggiano, plus extra to serve
- 40g Dried porcini mushrooms
- 3 tsp Vegetable stock powder, or 1 vegetable stock cube
- 4 tbsp Olive oil
- 300g Arborio or Carnaroli rice
- 1 Bunch spring onions, finely chopped
- 300g Pumpkin or butternut squash,peeled, deseeded and cut into small chunks
- 150ml Dry white wine
- Salt & Freshly ground black pepper
- Place the dried mushrooms into a heatproof bowl. Mix the stock with 850ml of boiling water, then pour over the mushrooms and leave them to soak for about 30 minutes.
- When ready to cook, heat the olive oil in a deep-frying pan or large saucepan. Add the rice and sauté it gently over a medium heat until it looks translucent, though not browned. Add the spring onions and pumpkin or butternut squash and cook gently, stirring often for another 2-3 minutes.
- Pour in the wine and let it bubble up for a few minutes, and then add the soaked mushrooms and about 2 ladles of stock. Cook gently for about 20-25 minutes, adding more stock as needed, until the rice is tender and creamy.
- Stir in the Parmigiano Reggiano and season to taste. Add shavings of Parmigiano Reggiano, or freshly grate some more onto each portion, then serve.