The New Year’s Eve dinner at Antica Torre Tornabuoni will be an unforgettable event, and for the occasion, Chef Carlos Curasma has crafted a dish that celebrates the flavors of the season and the elegance of Italian tradition with an international touch. This Pumpkin Risotto with Gorgonzola Cream and Pata Negra Chips will be one of the highlights of the exclusive menu for the evening—a perfect blend of creativity and refinement to welcome the New Year in style.
Here’s the recipe for those who want to bring a bit of the magic of the Torre home.
Ingredients
For the risotto:
- 1 Mantovana pumpkin
- Sage, rosemary, and thyme (to taste)
- 140 g Carnaroli rice
- Parmesan cheese (to taste)
- 3 slices of Iberian Pata Negra ham
- 1 knob of butter
- Extra virgin olive oil (to taste)
- Vegetable broth (as needed)
- 1/2 glass of white wine
- Pumpkin seeds for garnish (optional)
For the gorgonzola cream:
- 125 ml fresh cream
- 250 g gorgonzola
Instructions
Preparing the prosciuto chips:
- Lay the slices of Iberian ham on a baking tray lined with parchment paper.
- Bake in a preheated oven at 180°C (356°F) for 7 minutes until crisp.
Preparing the pumpkin:
- Cut the pumpkin in half, remove the seeds, and place the aromatic herbs (sage, rosemary, and thyme) in the cavity.
- Wrap the pumpkin in aluminum foil and bake in a preheated oven at 180°C (356°F) for 20 minutes, until the flesh is soft.
- Once cooked, scoop out the flesh and blend it with a drizzle of extra virgin olive oil until smooth.
Preparing the risotto:
- In a tall saucepan, toast the rice dry for a few minutes.
- Deglaze with white wine and let the alcohol evaporate.
- Gradually add the hot vegetable broth, one ladle at a time, stirring continuously.
- Halfway through cooking, incorporate the pumpkin puree and continue cooking the rice, adding more broth if necessary.
- When the rice is al dente, turn off the heat and let it rest for 1 minute.
- Stir in the butter and Parmesan cheese. Adjust salt if needed.
Preparing the gorgonzola cream:
- Heat the cream in a small pot over low heat without bringing it to a boil.
- Add the gorgonzola in pieces and stir continuously until you achieve a smooth cream.
Plating:
- Spoon the risotto onto a flat plate.
- Garnish with the crispy ham chips and some pumpkin seeds, if desired.
- Drizzle with gorgonzola fondue to taste.
Enjoy!
Comments
Grazie mille! Buon appetito.
Grazie!!!