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Pumpkin and taleggio risotto | La tarte maison

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Winter begins when I start preparing Sunday risotto which is nothing more than a risotto with what's there. On Sunday I had some pumpkin and the leftover piece of taleggio that perfumed (yes, I know I'm exaggerating) the fridge and the combo was easy, perhaps even obvious but Sunday risotto has always been like this. There were the one with stridoli, or the one with saffron and goat cheese or, returning from Piedmont, the one with Bra sausage and leeks.
At the same time as choosing the ingredients I set up a set on the table in the room and for a few hours it was like going back a few years to when I photographed without thinking too much, to just the pleasure of combining a good lunch and my blog. So I took out the box of Christmas sets, put together some special baubles, the pine cones, arranged the latest fabric purchased and went back to the pumpkin and taleggio risotto. Once ready, I quickly plated it, placed a few cubes of pumpkin kept aside and the rosemary, positioned the plate and shot without thinking too much. And the first one was good, or so.

It was Sunday, I was at home and the dish you see in the photo was still hot when I ate it!

Pumpkin and taleggio risotto

(For 2 people)
160 g of Carnaroli rice (San Massimo reserve for me)
250 g of pumpkin, excluding waste
1 sprig of rosemary
100 g of taleggio cheese
800 ml of vegetable broth
extra virgin olive oil
sale
pepe

Cut the pumpkin into not too large cubes.
Heat the oil in a pan and fry the rosemary sprig in it, add the pumpkin and salt. Lower the heat and leave to cook for about 15 minutes. Add a little broth if necessary. At the end of cooking, remove the rosemary.
Using an immersion blender, blend the pumpkin, adding a ladle of broth, keep the resulting cream aside and start preparing the risotto.
In a saucepan, heat some oil and toast the rice. Add the broth little at a time, stirring. Halfway through cooking, add the pumpkin cream and add salt if necessary.
When the risotto is ready, add the last ladle of broth, the taleggio cheese cut into cubes and turn off the heat. Stir vigorously and let rest covered for a couple of minutes before serving.
Serve on plates and complete with a sprinkling of fresh pepper and a few fresh rosemary needles.

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