Yields 4 servings
320 g risotto rice (Carnaroli variety gives the best results)
250 g diced pumpkin (seed and peel removed)
100 g Taleggio cheese
50 g grated Parmesan cheese
80 g butter
0.2 dl dry white wine
1 medium shallot
2 l vegetable stock
1 garlic clove
extra virgin olive oil
salt
3. Heat up 1 tablespoon olive oil in a medium saucepan and stir-fry garlic for 1 minute or until it turns golden. Add the diced pumpkin pulp, low the heat and continue cooking until pumpkin is very soft, eventually add 1 tablespoon of water to avoid pumpkin to stick to the pan. Once ready, remove from the heat and reduce to a cream using a hand blender and adjust salt to taste. Remember not to overdo it with salt since vegetable stock will also be salty.
2. In a non-stick frying pan stir fry the shallot finely diced in 20 ml olive oil. Add the rice and let it toast for 2-3 minutes, then add the wine and let it evaporate completely. Continue the cooking adding the vegetable stock and with the pumpkin cream and stir frequently. Keep adding stock one lid at a time until the rice is tender but still has some body and the risotto starts becoming creamy, around 14 minutes.
3. Once the rice is ready, remove the pan from the heat and incorporate the diced taleggio cheese, the grated Parmesan cheese and the butter. Add the rosemary and plate it up.