RISOTTO WITH PUMPKIN, ROSEMARY AND TALEGGIO CHEESE or RISOTTO DI ZUCCA, TALEGGIO E ROSMARINO

zucca

After yesterday’s surprise I’m back to normal, even mood wise actually, I could hardly be sour when Fortuna is smiling at me so benevolently? Especially when I had no real reason in the first place.
Yesterday I forgot to mention that this year’s Menu For Hope is on, last year I donated a prize but this year I will only buy tickets for the raffle and continue to buy odds and ends that I don’t need of the two Nigerians who walk all the way up here to sell their things every two weeks, fortunately alternate week. They are just two of the thousands who come Italy with the hope to earn some money to send home to their families and I always buy something so that they can do that, so this year I’m going for the direct approach. But as I said, I will buy tickets for one of the prizes and I hope you will do the same, there are so many nice prizes that everyone just must find something that they would like to win. And if you don’t, you can just donate money. So simple.

RISOTTO WITH PUMPKIN, ROSEMARY AND TALEGGIO CHEESE or RISOTTO DI ZUCCA, TALEGGIO E ROSMARINO

But I promised a recipe yesterday, didn’t I? This is a revised one, I have worked a little on both the recipe and the photos so let’s call it an old recipe in new clothes. I learnt to appreciate pumpkin after I moved here and now I even like it raw. The slightly bland and sweet taste it gets when cooked is greatly improved by the addition of Taleggio cheese and fresh rosemary and as with all risottos, the key to success lies in the stock!

RISOTTO WITH PUMPKIN, ROSEMARY AND TALEGGIO CHEESE or RISOTTO DI ZUCCA, TALEGGIO E ROSMARINO

RISOTTO WITH PUMPKIN, ROSEMARY AND TALEGGIO CHEESE or RISOTTO DI ZUCCA, TALEGGIO E ROSMARINO
4 servings

500 g/ 17.64 oz Arborio or Carnaroli rice
400 g/ 14.1 oz of pumpkin cut into small dice
1 medium onion or ½ leek
Fresh rosemary
200 g/ 7 oz Taleggio cheese or 2 dl freshly grated Parmesan if you find Taleggio too strong
Ca 2 l/ca 8 cups good chicken or vegetable stock
Butter or extra-virgin olive oil if you want to be healthy

– You can easily make your own vegetable stock by boiling a big onion, 2 carrots, 1 tomato, 2 celery sticks and some parsley (and if you have any other vegetables you want add, do it-the more the better!) in 2 ½ l /10.5 cups of water together with 1 tblsp of salt for approx. 40-45 minutes. If you make a chicken stock, use a cooking hen or a small chicken, 1 onion, 1 carrot, 1 celery stick, 1 tomato and some parsley and let it simmer for 1,5-2 hours.
– While it is simmering, you slice the onion thinly, chop the rosemary, dice the pumpkin and the Taleggio cheese.
– When the stock is ready, braise the onion gently with a generous piece of butter in a casserole or pot with a thick bottom together with the rosemary. When the onion is transparent, you add the pumpkin and continue to braise for 3-4 minutes on medium heat.
– Add the rice and continue to braise for some minutes so that every grain of it is covered in butter.
– Begin to add the first couple a ladles of stock and then go on cooking, stirring all the time until it is time to add the next ladle of stock. And this is how you have to go on until the rice is cooked and the risotto is creamy but not runny or loose, adding ladle after ladle, always stirring.
– When the risotto is ready, add the Taleggio cubes and stir well. Check the salt and add a knob of butter. Let it rest for a couple of minutes before serving it!

RISOTTO WITH PUMPKIN, ROSEMARY AND TALEGGIO CHEESE or RISOTTO DI ZUCCA, TALEGGIO E ROSMARINO

AddThis Social Bookmark Button

L