Pumpkin risotto and goat blue fondue

This recipe combines the creaminess of Hokkaido pumpkin with the intense savoriness of Goat Blue. Hokkaido pumpkin is a small type with a typical shape resembling an onion, deep orange-red in color, tasty and rich in antioxidant properties and minerals. Roasted pumpkin seeds and mustard seeds are also used in the recipe and are used to decorate the dish.

The effervescence of Cesarini Sforza’s Trentodoc Riserva 1673 cleanses the palate and the acidity balances the sweetness of the pumpkin. For those seeking elegance.

Ingredients for 4 persons:

500 g Hokkaido pumpkin; 300 g Carnaroli rice; 1kg vegetables: zucchini, onion, celery, carrot; 80g butter; 100g cream; 100g Blue goat cheese (can also be substituted with a lighter-flavored cheese; such as goat cheese or robiola); 50g Parmesan cheese; 3 cloves garlic; Evo oil 30g (for whipping); 5 tbsp roasted pumpkin seeds; Pumpkin seed oil to taste; Mustard seeds 50 g; Salt; Pepper; Rosemary; Pepper grains; Thyme; Vinegar 1 tbsp; 1 bay leaf; Evo oil to taste

Procedure:

Cut the squash into wedges, keeping the seeds aside; season with oil, salt, rosemary, thyme, and 2 cloves of garlic. Wrap the cloves (except one) in foil and bake in a 140°C oven for 45 minutes.

Once cooked, pan-fry the pulp with a clove of garlic, oil, and rosemary. Remove the garlic and rosemary and blend.

The remaining clove, instead of baking it in the oven, saute it in a diced pan with oil, salt and a teaspoon of vinegar.

Clean the pumpkin seeds well and toast them in a pan.

Prepare vegetable broth with chopped zucchini, onion, celery, and carrot, adding 1 liter of water, 1 bay leaf, and a few peppercorns. Let it boil 20 minutes, and then let it cool for an hour before straining.

Cook the rice, first toasting it and then wetting it with vegetable broth.

Meanwhile, prepare the Blue goat cheese fondue by whipping 100 g of cheese with 100 g of cream.

Cream the rice with the pumpkin cream, butter, oil, and Parmesan.

Plate by decorating with toasted pumpkin seeds, clumps of mustard seeds, a drizzle of pumpkin seed oil, diced pumpkin and Blue cheese fondue.

Wine pairing:

(Edited by Stefania Vinciguerra)

Trentodoc 1673 Riserva Cesarini Sforza Spumanti

Straw yellow with abundant and persistent perlage. Complex and enveloping nose, delicate and fine, with notes of plum, citrus and fresh hazelnut and hints of small pastries. The sip is rich, flavorful and fresh, balanced and harmonious with a long citrus finish.

Production area: the most vocated high altitude vineyards in the Cembra Valley, between 550 and 640 m a.s.l. South, southeast exposure. Soil composed of porphyritic sands, loose, with subalkaline reaction. The marked temperature range between day and night, mitigated by the Ora del Garda that channels into the Valley, and the optimal exposure contribute to perfect ripening of the grapes and concentration of the typical, sought-after aromas in the grapes.

Grape varieties: 100% Chardonnay trained to simple Trentino pergola and guyot. Planting density 5,000 vines/ha.

Harvest: Manual harvest between late August and the first decade of September.

Production processes: Soft pressing of whole grapes in the vertical marmonier press. Then static decantation of the musts is carried out and fermentation of only the free-run juice at controlled temperature in stainless steel tanks. Yield 45 hl/ha. Maturation on lysis continues for at least 7 months. Drawing, carried out no earlier than June, is followed by re-fermentation in the bottle and a stay on the lees for 70 months.

Alcohol content: 12.5% vol.

Serving temperature: 8-10°C.

THIS RECIPE IS BROUGHT TO YOU BY CESARINI SFORZA SPUMANTI