Risotto alla Zuca, Taleggio, Jus di Pollo e Mandorle
Ingredients
- Zucca
- Potimarron pumpkin 600 g
- Extra virgin olive oil 20 g
- Aglio 1 spicchio
- Sale 3 g
- Riso carnaroli 160 g
- Crema di zucca 220 g
- Brodo vegetale leggero 650–700 g
- Vino bianco 60 g
- Burro 30 g
- Parmigiano Reggiano vacche rosse 40 g
- Sale e pepe q.b.
Fonduta di Taleggio
- Taleggio 100 g
- Panna 100 g
Finitura
- Jus di pollo 80 g
- Mandorle 20 g
- Potimarron pumpkin 600 g
- Extra virgin olive oil 20 g
- Garlic 1 clove
- Salt 3 g
- Carnaroli rice 160 g
- Pumpkin purée 220 g
- Light vegetable stock 650–700 g
- White wine 60 g
- Butter 30 g
- Parmigiano Reggiano vacche rosse 40 g
- Salt & black pepper, to taste
Taleggio Fondue
- Taleggio 100 g
- Heavy cream 100 g
To finish
- Chicken jus 80 g
- Almonds 20 g
Instructions
-
Halve the pumpkin, remove the seeds and season with olive oil, garlic and salt. Roast at 180 °C for 50–60 min, then scoop out the flesh and blend until smooth.
-
Toast the rice, deglaze with white wine and cook gradually adding the hot stock. Add the pumpkin purée halfway through cooking. Once cooked, remove from the heat and emulsify with butter and Parmigiano.
-
Gently melt the Taleggio into the cream until smooth and creamy.
-
Serve the risotto directly in the casserole. Finish with the Taleggio fondue, chicken jus and finely sliced toasted almonds.
-
Halve the pumpkin, remove the seeds and season with olive oil, garlic and salt. Roast at 180 °C for 50–60 min, then scoop out the flesh and blend until smooth.
-
Toast the rice, deglaze with white wine and cook gradually adding the hot stock. Add the pumpkin purée halfway through cooking. Once cooked, remove from the heat and emulsify with butter and Parmigiano.
-
Gently melt the Taleggio into the cream until smooth and creamy.
-
Serve the risotto directly in the casserole. Finish with the Taleggio fondue, chicken jus and finely sliced toasted almonds.
Notes
Committed to this collection by the hand of Hunter.
