13

share on

Pumpkin Risotto with Taleggio cheese and bacon fondue

ingredients

servings

4

Rice

320 grams

Clarified butter

30 grams

Onions

1 unit

Pumpkin

500 grams

Pancetta

50 grams

White table wine

1/2 cup

Vegetable broth

500 grams

Natural sea salt

1 teaspoon

Chili pepper

to taste

Fresh sage

4 leafs

Fresh rosemary

10 grams

Taleggio cheese

50 grams

Butter

1 knob

first courses from Italy

Pumpkin Risotto with Taleggio cheese and bacon fondue

Pumpkin Risotto with Taleggio cheese and bacon fondue

with meat with lactose high in iron high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin Risotto with Taleggio cheese and bacon fondue

A little spicy pumpkin risotto to which the bacon to be that little bit extra. The ghee, the clarified butter in the Ayurvedic tradition, it is the secret ingredient to give the right aroma of cheese and roundness to the dish without adding lactose or casein for those diners who can not take over. A flow of lush fondue Taleggio, for those who can, complete the plate making it perfect for special occasions, but with a minimum of effort.

Pumpkin Risotto with Taleggio cheese and bacon fondue step 1

step 1

We start from the pumpkin cream: avate the pumpkin and cut into slices, removing seeds and filaments wrap each slice in aluminum foil and cook the cones for about 30 minutes in a preheated oven at 180 °.

Pumpkin Risotto with Taleggio cheese and bacon fondue step 2

step 2

Let cool the now soft pumpkin, taken the pulp and shake it.

Pumpkin Risotto with Taleggio cheese and bacon fondue step 3

step 3

We begin now with risotto: Puts in a saucepan the stock and in another the cream of pumpkin. Access the heat to low and keep warm.

Pumpkin Risotto with Taleggio cheese and bacon fondue step 4

step 4

Finely chop the onion and cut in half the chili. Put these ingredients into the pan in which you bake in risotto with sage, rosemary and a spoon of ghee.

Pumpkin Risotto with Taleggio cheese and bacon fondue step 5

step 5

Sauté the onion over low heat until it becomes transparent. At this point increased the heat slightly and add the bacon, making fry for a few minutes.

Pumpkin Risotto with Taleggio cheese and bacon fondue step 6

step 6

Now it's up to the rice, it is the time of roasting: Turn frequently until the rice grains have not become transparent, pour in the white wine.

Pumpkin Risotto with Taleggio cheese and bacon fondue step 7

step 7

As soon as all the alcohol has evaporated smell to figure it out, add a few tablespoons of cream of pumpkin soup as the rice dries up at the end of the cooking time.

Pumpkin Risotto with Taleggio cheese and bacon fondue step 8

step 8

Eventually, if your pumpkin soup becomes too thick, alternating pumpkin and broth.

Pumpkin Risotto with Taleggio cheese and bacon fondue step 9

step 9

At the end of the risotto cooking turn off the flame, adjust salt and add another tablespoon of cold well ghee.

Pumpkin Risotto with Taleggio cheese and bacon fondue step 10

step 10

Meanwhile dedicate the Taleggio cheese fondue. Place a saucepan thick-bottomed on the smallest stove and melt on very low heat cheese cut into cubes and butter.

Pumpkin Risotto with Taleggio cheese and bacon fondue step 11

step 11

Turn with a silicone spatula and keep an eye on the cooking: it must not boil or burn.

Pumpkin Risotto with Taleggio cheese and bacon fondue step 12

step 12

Serve by pouring the fondue on risotto.

Loading pic