Pumpkin risotto and taleggio cheese
first courses from Italy
Pumpkin Risotto with Taleggio cheese and bacon fondue
Pumpkin Risotto with Taleggio cheese and bacon fondue
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
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 °.
step 2
Let cool the now soft pumpkin, taken the pulp and shake it.
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.
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.
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.
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.
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.
step 8
Eventually, if your pumpkin soup becomes too thick, alternating pumpkin and broth.
step 9
At the end of the risotto cooking turn off the flame, adjust salt and add another tablespoon of cold well ghee.
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.
step 11
Turn with a silicone spatula and keep an eye on the cooking: it must not boil or burn.
step 12
Serve by pouring the fondue on risotto.