Pumpkin Risotto with Taleggio Fondue, Chicken Jus and Toasted Almonds

• Pumpkin

• Potimarron pumpkin 600 g
• Extra virgin olive oil 20 g
• Garlic 1 clove
• Salt 3 g

• Risotto

• Carnaroli rice 160 g
• Pumpkin cream 220 g
• Light vegetable stock 650–700 g
• White wine 60 g
• Butter 30 g
• Parmigiano Reggiano from red cows 40 g
• Salt and pepper to taste

• Taleggio fondue

• Taleggio 100 g
• Cream 100 g

• Finishing

• Chicken jus 80 g
• Almonds 20 g

Pumpkin

1. 1

   Cut the pumpkin in half, remove the seeds and season with oil, garlic and salt. Cook at 180 °C for 50–60 min, then remove the flesh and blend until smooth.

Risotto

2. 2

   Toast the rice, deglaze with wine and cook, gradually adding the stock. At halfway through cooking, add the pumpkin cream. When cooking is complete, remove from the hob and stir in butter and Parmigiano.

Taleggio fondue

3. 3

   Gently melt the Taleggio in the cream until smooth.

Finishing

4. 4

   Serve the risotto directly in the casserole. Finish with the Taleggio fondue, chicken jus and finely sliced, toasted almonds.