Risotto Alla Zucca

ingredients
4 people:

• 1 squash (about 800 grammi)
• 2 onions
• 2 carrots
• 1 celery stem
• 3 peperoncini (without seeds)
• fresh basil
• 320 grams of Canaroli rice
• Morisfarms Extra Virgin Olive Oil
• 60 grams of butter
• 8 sprigs of marjoram
• 80 grams of grated Parmigiano Reggiano
• Rosamundi Morisfarms
• Salt to taste

Place 1 onion, 2 carrots, 1 celery stalk, 2 peperoncini and a few stems of fresh basil in a pot and cover with water. Bring to a boil with a lid.  Keep

Chop the squash into 1 cm cubes.
Chop 1 onion and sauté it in Morisfarms Extra Virgin Olive Oil. Add 1 finely chopped peperoncino. When the onion durns golden, add the chopped squash and sauté for about 15 minutes over medium heat.  Add salt and stir occasionally to avoid burning. Set aside.

In a deep pan, heat Extra Virgin Olive Oil with 2 cloves of diced garlic.  When the garlic begins to turn golden, add the rice and stir until toasted.  Add  3/4 cup of Rosamundi and cook until the alcohol has evaporated. 
Add the sautéed squash and add the vegetable broth one ladle at a time, stirring constantly, waiting for the liquid to absorb before adding more. Continue until the rice is just cooked.  Immediately remove from heat and add the butter and grated cheese, whipping it with a wooden spoon for about 3 minutes.

Garnish with fresh marjoram.  We are sure you will appreciate the pairing with our Rosamundi!