First courses
Pumpkin risotto with taleggio cheese
Author: Guido Boschetti
Difficulty:
Beginner
Total time:
45 min
Servings:
1 Serving
Ingredients:
280 g
of Tipico IT’s Carnaroli Rice
500 g
of Pumpkin
300 g
of Pumpkin
1 l
of Vegetable broth
1
Shallot
½
cup of white Wine
30 g
of Tipico IT’s Butter
40 g
of Tipico IT’s grated Grana Padano
Tipico IT’s Extra virgin olive oil
Salt
Black pepper
PREPARATION
1
As a first step, cut the shallot and simmer It in a pan, after adding 3 spoons of oil and hot vegetable broth. Then cut the pumpkin into cubes, put them in the pan and cook for 5-6 minutes.
2
Toast the rice in a saucepan for 2-3 minutes on high heat, along with some oil, salt and wine. After simmering the rice with wine, lower the heat and add a ladle of broth.
3
Add most of the diced pumpkin that had been previously cooked to the rice as well as some more broth as the rice cooks. Shortly before the end of cooking, add butter and taleggio cubes and mix in order to blend every ingredient.
4
Finally, stir fry the pumpkin cubes and place them on the rice. The pumpkin risotto with taleggio cheese is now ready to be served.
