@andrewestrany: apple mostarda pumpkin risotto 🍎🎃 ingredients (2-3 ppl, double for 4) - 20-30g apple or fruit mostarda - 150g pumpkin cubed - chopped slivered almonds - 50g guanciale - 1/4 onion minced - olive oil - 200g carnaroli rice (arborio works too) - 100ml white white wine - 500ml vegetable broth - 2 tbsp butter - 50g of parmigiano reggiano - aceto balsamico execution - heat the oven to 350 F. slice the pumpkin in half and take out of the seeds/strings from the center. peel the pumpkin and then cut into cubes. spread onto a rimmed baking sheet and cook for an hour or add 10-20 mins if not able to pierce smoothly with a fork. - transfer the flesh to a blender, add the apple mostarda and process until very smooth. add some water and extra vegetable broth to reach smooth consistency - cook guanciale over medium heat until crispy. remove and set aside. leave the rendered fat in the pan - in a saucepan heat 1tbsp butter in cubes and olive oil - add minced onion to pan, your guanciale fat and cook on medium heat until glossy - add rice and toast for about 2 mins - pour in wine and stir until absorbed - gradually add broth one cup at a time until absorbed before adding more until rice is creamy and al dente (20 ish mins) - add most of your pumpkin puree and cook for 5 ish mins until consistency looks creamy - turn heat off, add butter and parmigiano. cover and let sit for 2 mins, then bring ingredients together - serve immediately, top with guanciale, slivered crushed almonds #risotto #mostarda #pumpkin #thanksgiving #Recipe #ricetta #recipes #food #Foodie #foodies #nyc #privatechef #foodporn #foodphotography #foodstagram #foodblogger #italianfood
