Ingredients for 4 people

  • 200g chestnut mushrooms​
  • 1 onion, finely chopped​
  • 2 tbs extra virgin olive oil​
  • 40 g + 1 tbs butter​
  • 200g pumpkin – peeled and diced​
  • 60g Parmigiano Reggiano + 2 tbs for finishing​
  • 320g Carnaroli or Arborio rice​
  • 1 glass dry white wine​
  • 2 tbs De Nigris Recipe Gold Label Balsamic Vinegar.​
  • 1 litre vegetable or mushroom stock​
  • 20g chopped parsley (leaves only)​

For the recipe

Wash and slice the mushrooms, peel and chop the onion.

In a medium saucepan place the oil and the tablespoon of butter, turn the heat to medium high, and once the butter has melted add the onions and cook them until they turn slightly yellow, then add the mushrooms and the pumpkin, cook for about three to four minutes and then add the rice and toast it for one minute, stirring it to allow it to toast evenly.

Deglaze the pan with the dry white wine and leave it to evaporate, then add the De Nigris Recipe Gold Label Balsamic Vinegar.

Once the vinegar has almost completely evaporated, add a couple of ladles of the stock, until it just covers the rice.

Cook and stir continuously, stirring from the centre to the side of the pan.

Once the stock is almost absorbed, add two more ladles and continue to cook again, repeating this process until the rice is soft and cooked on the outside, but it still has a little ‘al dente’ crunch on the inside.

Turn the heat off, let it cool for two minutes, then add the Parmigiano Reggiano and the rest of the butter, cover the risotto with a tea towel and leave it to rest for about five minutes.

Now start the ‘mantecatura’ phase: which means to energetically beat in the butter and the cheese with a wooden spoon, until fully combined: this is the secret to a perfectly creamy risotto.

Add the chopped parsley, plate up in a bowl or flat plate and serve with more chopped parsley and Parmigiano Reggiano to garnish.

Cooking with Chef Giovanni