"This is an iconic autumnal dish. The nutmeg is the Venetian influence in Enrico's cuisine as Venice was one of the biggest spice markets in the world," says Giorgio De Maria, co-owner of Paski Vineria Popolare in Sydney's Darlinghurst.
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- 2 tbsp extra-virgin olive oil
- 3 golden shallots, finely chopped
- 300 gm carnaroli rice
- 80 ml (1/3 cup) dry white wine
- 1 tbsp finely chopped rosemary
- 600 gm butternut pumpkin, peeled, seeds removed, cut into 1cm pieces
- 1.2 litres vegetable or chicken stock, hot
- 120 gm unsalted cultured butter
- 2 tsp lemon juice
- 150 gm Gorgonzola, crumbled, plus extra to serve
- 60 gm finely grated Parmigiano -Reggiano
- Pinch of ground nutmeg
- 1For risotto, heat oil in a large heavy-based saucepan or deep frying pan over medium heat. Add shallots and sauté, stirring occasionally, until soft (3 minutes). Add rice and stir for 1 minute to coat. Add wine and stir until absorbed (1 minute). Add rosemary, stir occasionally, until rosemary is fragrant (2 minutes).
- 2Add pumpkin with 200ml stock and stir frequently until stock is absorbed (3-5 minutes), then add remaining stock 200ml at a time, stirring until absorbed before adding more. Cook until rice is al dente and pumpkin has broken down and coloured the risotto (20-25 minutes).
- 3Meanwhile, for brown butter, heat 60gm butter in a small saucepan over high heat; cook, swirling pan until foaming, brown and has a nutty smell. Remove from heat and stir in lemon juice. Keep warm and set aside.
- 4Remove risotto from heat and stir in cheeses, remaining butter and nutmeg; season to taste. Divide among bowls, drizzle with burnt butter and scatter with extra Gorgonzola.
Wine suggestion 2017 Dario Princic Jakot, Friuli.