# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7572620231412337923
- **Gondola URL:** https://gondola.cc/posts/72694709-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/fcaf7e0d91.jpg
- **Posted:** 2025-11-15T16:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

Creamy, cozy, and full of fall flavors! 🍁 This Pumpkin & Gorgonzola Risotto brings Italian comfort straight to your table—no scale needed! 🎃🧀 @sebastian_fitarau #FallFlavors #Risotto #ItalianComfortFood #PumpkinSeason Ingredients (serves 4) 1 ½ cups Carnaroli rice (320g) 3 ⅓ cups peeled Delica pumpkin, cubed (500g) 1 small shallot, thinly sliced 6 fresh sage leaves 2 sprigs fresh rosemary 2 ¾ oz mild Gorgonzola cheese (80g) Salt, to taste Black pepper, to taste Vegetable broth, as needed 2 tablespoons shelled pumpkin seeds (30g) Milk, as needed Extra virgin olive oil, for cooking 2 tablespoons grated Parmesan cheese (optional, not listed but implied in mantecatura) Instructions Prepare the pumpkin: Peel and seed the pumpkin, then cut it into evenly sized chunks. Cook the vegetables: In a pan, heat a drizzle of olive oil. Add the shallot, sage, rosemary, pumpkin, salt, and pepper. Cover and cook gently until the pumpkin is soft. Remove the herbs and mash the pumpkin with a fork. Make the Gorgonzola sauce: In a double boiler, gently melt 1 ¾ oz (50g) of Gorgonzola with a splash of milk. Be careful not to overheat. Toast the rice: In a separate pot, toast the rice with a pinch of salt. Deglaze with white wine, then gradually add hot vegetable broth, cooking for about 10 minutes. Toast the pumpkin seeds: In a small pan, toast the pumpkin seeds with a bit of olive oil and a pinch of salt until golden. Finish the risotto: After 10 minutes, stir in the mashed pumpkin and cook for an additional 4 minutes. Turn off the heat and stir in the remaining 1 oz (30g) of Gorgonzola and Parmesan cheese to make it creamy. Plate and serve: Serve the risotto with a spoonful of Gorgonzola sauce on top and a sprinkle of toasted pumpkin seeds.

## Stats

- **Views:** 75,062
- **Likes:** 1,684
- **Shares:** 414
- **Comments:** 26

## Tags

fallflavors, pumpkinseason, risotto, italiancomfortfood

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