Taleggio Pumpkin Risotto

Method10 steps · about 1 hr 14 min

1. 1

   Step 1: Preheat the oven to 200°C / 400°F.

2. 2

   Step 2: Remove the seeds and stringy centre from the pumpkin (700 g). Cut it into quarters and remove the skin.

   Uses 700 g fresh pumpkin

3. 3

   Step 3: Cut the prepared pumpkin flesh into medium cubes. Spread on a large baking tray with all 3 garlic cloves, leaving their skins on.

   Uses Deseeded peeled pumpkin flesh · 3 large garlic cloves, skins on for roasting

4. 4

   Step 4: Drizzle the pumpkin and garlic with olive oil and season with salt and black pepper to taste. Roast at 200°C / 400°F for 40–45 minutes, until cooked through and slightly caramelised.

   Roast pumpkin and garlic · 45 minUses Pumpkin cubes and skin-on garlic on the tray · Olive oil drizzle for roasting · Salt for roasting, to taste · Black pepper for roasting, to taste

5. 5

   Step 5: Put all the roasted pumpkin in a blender. Squeeze the roasted garlic out of its skins into the blender and discard the skins. Add the heaped tablespoon mascarpone (1 heaped tablespoon) and about 120 ml from the 1250 ml chicken stock. Blend to a smooth puree and set aside. Keep the remaining 1130 ml stock for the rice.

   Uses Roasted pumpkin and garlic · 1 heaped tablespoon mascarpone · About 120 ml chicken stock for pumpkin puree

6. 6

   Step 6: Heat about 1 tablespoon sage-frying olive oil in a large frying pan. Fry all 8 fresh sage leaves for 1–2 minutes until crisp. Lift them onto a plate lined with kitchen paper and set aside; keep the remaining sage-flavoured oil in the pan.

   Crisp sage leaves · 2 minUses About 1 tablespoon olive oil for frying sage · 8 fresh sage leaves

7. 7

   Step 7: Add another drizzle of olive oil to the sage pan over medium heat. Sauté the finely chopped onion (1) until soft and translucent without browning; lower the heat if it starts to brown.

   Uses Sage-flavoured oil remaining in the pan · Additional olive oil drizzle for onion · 1 onion, finely chopped

8. 8

   Step 8: Add all 300 g Arborio rice to the softened onion and stir to coat in the oil. If using the 60 ml wine, add it and simmer for 1–2 minutes until reduced by half. Then add a ladle of the reserved 1130 ml chicken stock and stir until absorbed. Continue adding that remaining stock 1–2 ladles at a time, letting each addition absorb before the next.

   Reduce optional wine before stock · 2 minUses Softened onion in sage-flavoured oil · 300 g Arborio risotto rice · 60 ml white wine, optional · Remaining 1130 ml chicken stock for rice

9. 9

   Step 9: Once the rice has absorbed the remaining stock, stir in all the pumpkin-garlic puree from step 5. Cook for a further 5 minutes, until the rice is cooked. Turn off the heat and stir in all 50 g sauce Taleggio until melted. Taste and season with salt and black pepper as needed.

   Finish risotto with pumpkin puree · 5 minUses Stock-cooked Arborio risotto · Pumpkin, roasted garlic and mascarpone puree · 50 g Taleggio cheese for stirring into risotto · Salt for finished risotto, to taste · Black pepper for finished risotto, to taste

10. 10

    Step 10: Serve the finished pumpkin risotto in 4 bowls. Top each with 1 of the 4 separate serving slices of Taleggio (4 slices) and 2 of the crisp sage leaves from step 6.

    Uses Finished pumpkin Taleggio risotto · 4 slices Taleggio cheese for serving, one per portion · Eight crisp sage leaves