Orders placed during the holidays will be shipped from 01/09/2026
Orders placed during the holidays will be shipped from 01/09/2026
Ingredients for the vegetable stock
The first thing to do is to boil a pot of water for the stock in which you add carrots, celery, onion cleaned and cut into fairly regular pieces. Bring to the boil and, after half an hour, turn off the heat and strain the stock.
The second thing to do is a visual analysis of the rice.
Spread it out on a tray or large plate and check the grains, eliminating any spotted or broken ones.
Now put the Ghisanativa pan on the heat and let it warm up, pour in the rice, without any fat, add a pinch of salt and keep stirring.
Toast the rice for a few minutes until it is very hot.
Now pour the first ladle of boiling stock over the rice and wait until it has been completely absorbed before pouring in more.
It is very important to try to break down the cliché of constantly stirring the risotto and instead try to stir it as little as necessary.
The continuous stirring of the spoon, in fact, risks breaking the grains that, during cooking, will overcook and ruin the final balance of the dish.
Continue cooking the risotto, gradually pouring in ladles of hot stock when the previous liquids have been absorbed.
About halfway through the cooking time, add the cream of pumpkin, which you have obtained by simply cooking and blending the spring onion and pumpkin with a little extra virgin olive oil and a pinch of salt.
Five minutes before the end of cooking, add salt and pepper and turn off the heat.
Ghisanativa will continue to cook the risotto naturally, thanks to its ability to accumulate heat.
Once the cooking point is reached, stir in very cold sour butter and Parmesan cheese and let it rest for a couple of minutes before serving.
If you don’t have sour butter available you can cream with very cold butter and add a teaspoon of vinegar to the risotto to give the necessary acidity that will help to degrease the mouth.
Serve the risotto and garnish with freshly ground pepper and drops of balsamic vinegar.
Ghisanativa has a great capacity to accumulate heat, so pay attention during the toasting phase which is done dry.
Stir the rice continuously to prevent it from burning and, above all, check it often because it will get hot very quickly.
Compared to traditional pots you can keep the heat lower (or the power of the induction plate) because Ghisanativa while accumulating heat very well, allows you to maintain the necessary boiling of the risotto more easily.
Using Ghisanativa you will be able to turn off the heat many minutes before the rice is perfectly cooked because the pot remains very hot and the cooking will continue without the need of a heat source. Take this into account when creaming and resting the rice.
“I graduated from the International Academy of Italian Cuisine (ALMA) of Gualtiero Marchesi in Colorno (PR) a few years ago.
In these more than twenty years of love for cooking, I have worked in many different realities: from pubs to starred kitchens, from chains to traditional restaurants, from catering to private events, giving value to every experience carried out with passion in the kitchen. I then became a cookery teacher for numerous Italian institutes, holding courses also for the Veneto Region, on cruise ships and in many clubs and private cookery schools.
A pioneer of Personal Chefs in Italy, I am known as CuocoPersonale (Personal Cooking Trainer) and owner of the “Chef del Benessere” (Wellbeing Chef) project.
Today I am a father, a Chef, a cooking trainer, a consultant and a writer “of taste.”
