Giano's Risotto with Pumpkin, Gorgonzola & Amaretto Powder.

Every Sunday, Giano will be offering you your choice of two risottos with a glass of red wine for $19.  We thought we’d give you a taste of a recipe and can easily be served instead of mashed potatoes for Thanksgiving.

By Executive Chef Matteo Calciati
(Serves 4)

Ingredients:

·         1 onion, chopped

·         10 oz of risotto Arborio

·         8 oz of pumpkin pulp

·         3.5 oz of gorgonzola

·         1 glass of white wine

·         1pint of vegetable broth

·         2 amaretto cookies, crushed fine.

·         2 tbsp of extra virgin olive oil

 

Preparation:
1) Heat up 2 tbsp of extra virgin olive oil in a pan.

2) Add the onion and fry until browned.
3) Add the rice.
4) Stir the rice until golden for about 5 min.
5) Add the white wine and keep stirring until absorbed.
6) While stirring, add the vegetable broth.
7) Add the pumpkin pulp.
8) Cook the rice until tender.
9) When cooked remove from the flame.
10) Add a knob of butter and the gorgonzola and stir.
11) Serve and top with crushed amaretto cookies.

Address: 126 E 7th St., between 1st Ave & Ave A
Phone: (212) 673-7200