Cod loin on a creamy pumpkin and mimolette risotto

• 1

  In a saucepan, sweat the chopped shallot with 2 tablespoons of olive oil.

• 2

  Add the rice, stir for 2 mn, then gradually add the hot broth, one ladle at a time, stirring constantly.

• 3

  After 10 mn, add the pumpkin purée and keep stirring until the rice is cooked al dente.

• 4

  In a separate pan, cook the cod loins in butter. Season with salt and pepper. Finish the risotto by adding the parmesan, mascarpone, and olive oil.

• 5

  Season and finish with a little nutmeg. Serve in a deep plate, place the cod on top, and finish with shavings of mimolette.

• 
  

  It’s ready!

Discover it BOURGOGNE CHITRY

A white Bourgogne Chitry, lively and dry, pairs well with the dish, offering a contrast between the wine's freshness and the creaminess of the dish. The harmony of mineral and iodized aromas completes the experience. Other suitable wines include Bourgogne Tonnerre, Côte de Nuits-Villages, Saint-Bris, and other white wines from the Bourgogne AOC that are light, fresh, and fruity.

Tasting tip

Discover the aromas of BOURGOGNE CHITRY