Risottos

PREPARATION: Cook the mushrooms with a garlic sauté and let them cook for about 10 minutes. In another pot, sauté the onion and when it becomes translucent, add the rice. Toast it and deglaze with a glass of white wine. Add the mushrooms and start gradually adding the broth to cook the rice. Halfway through cooking, add 2 sachets of saffron. At the end of cooking, add a knob of butter and grated Parmigiano Reggiano cheese. Turn off the heat and let it rest for 2 minutes to allow the flavors to meld.

PREPARATION: After rinsing and chopping the asparagus (removing the final white part), melt 50g of butter in a saucepan with the onion, let it cook for 1 minute, add the asparagus and let it cook for 5 minutes. Pour in the rice, wet it with the wine, and gradually add the broth, stirring often. It will be ready after about 15 minutes. Add the Parmesan cheese, adjust the salt and pepper.

PREPARATION: Cut the pumpkin into small cubes. In a pot, put the butter with the minced pancetta, carrot, and onion; let it brown, then add the pumpkin cubes. Cook over low heat until the pumpkin becomes mushy, then add the rice, mixing the mixture well. Cook the rice, gradually adding beef broth. Once the rice is cooked, add some Parmesan cheese.

PREPARATION: Start by preparing the vegetable broth. Then finely chop the wild fennel and set it aside. Take the sausage, remove the casing, crumble it, and also set it aside. Next, take the cheese, slice it into strips, and then into cubes of equal size, which you will use for the filling of the timbales. Proceed by finely chopping a shallot and sautéing it with the olive oil in a non-stick pan. Add a ladle of hot broth and let the shallot soften. When the broth has completely evaporated, toast the rice for 1 minute, stirring continuously to prevent it from sticking to the bottom of the pan. Then deglaze with the white wine and let it evaporate. Continue cooking the rice, adding a ladle of broth each time the previous one has been completely absorbed. Ten minutes before the rice is cooked, add the saffron and mix it well with the rice to give it a uniform color and flavor. Season with salt and pepper. In a non-stick skillet, pour the oil and sauté a clove of garlic. Once it has turned golden brown, remove it and add the crumbled sausage. Cook it over high heat for about 7-8 minutes, deglazing with the white wine and then letting it evaporate. Finally, flavor with the wild fennel, adjusting the salt and pepper. Mix everything well to allow the different flavors to blend. After the cooking time, turn off the heat. Mix ¾ of the sausage into the risotto, mix well, and let it cool slightly. Take 1-2 tablespoons of risotto with sausage and create a hollow in the center with your hands. Pour in some cheese cubes and some of the reserved sausage. Then cover the filling with more rice so that it is completely hidden inside. Repeat the process for all the others. At this point, place them on an oiled baking sheet and sprinkle them with Parmesan cheese. Bake the timbales in the oven at 180°C for 20 minutes. After the necessary cooking time, remove the baking sheet from the oven and let the timbales firm up for a few minutes at room temperature before serving your stuffed rice timbales!

PREPARATION: Toast the shelled walnuts in a cast iron pot and set them aside. In a large bowl, create a cocktail by mixing together the pear brandy, wine, honey, and Tabasco. Add the peeled and diced pears. Marinate them for at least 15 minutes. Cut the gorgonzola into cubes and soak it in a bowl with the milk. Now, toast the rice over medium-high heat in a large non-stick pan along with the sage leaves, and after 3 - 4 minutes, add the roughly chopped onions. Pour the pear cocktail over the rice. Let it evaporate over medium heat. Continue cooking the rice by gradually adding the hot broth to the pan and stirring constantly with a wooden spoon. Once the rice is al dente, add the pears, then the walnuts and the milk with the gorgonzola. Sauté everything over high heat for about 2 minutes. Turn off the heat and pour in the oil and butter previously mixed. Serve each dish with three thin slices of pear and a drizzle of oil.