PUMPKIN RISOTTO WITH MUSHROOMS AND TALEGGIO CHEESE
: 712 Kcal Preparation
: 10 min Cooking
: 30 min Difficulty
To prepare pumpkin, mushroom, and taleggio risotto, slice the pumpkin, peel it, and cut it into cubes, then boil it in a liter of salted water. Remove any dirt from the ends of the mushroom stems, then clean the mushrooms with a damp cloth, slice them, and place them in a pan with three tablespoons of oil and a clove of minced garlic until they are cooked but still crisp. Add a pinch of salt to the mushrooms once they are cooked.
Once the pumpkin is cooked, drain it well, keeping the cooking water aside, which will be used to moisten the risotto, and puree it with a blender.
In a large pot, sauté the chopped onion and butter for a few minutes, then add the rice and let it toast for a moment. Next, deglaze with the white wine and cook until the wine has evaporated. Add a ladle of the pumpkin cooking liquid and then the pumpkin puree. Continue cooking the rice and five minutes before the end, add the mushrooms to the pot. Let the rice finish cooking, then turn off the heat.
At this point, add grated Grana Padano DOP cheese and diced taleggio to the risotto to cream it. Before serving the pumpkin, mushroom, and taleggio risotto, give it a light sprinkle of black pepper and nutmeg.