Pumpkin and Taleggio Risotto with Crispy Rosemary

Category: First Course | Servings: 4 | Prep Time: 50 minutes

Ingredients:

  • 320 g (11 oz) Carnaroli rice 
  • 400 g (14 oz) Mantuan pumpkin, peeled and cubed 
  • 150 g (5 oz) Taleggio cheese 
  • 1 shallot, finely chopped 
  • 1 sprig of fresh rosemary 
  • Vegetable broth (hot), as needed 
  • 40 g (1.4 oz) butter 
  • 40 g (1.4 oz) grated Parmesan (optional) 
  • Salt, black pepper, extra virgin olive oil 
     

 

Preparation:

  1. Cook the pumpkin 
    Sauté chopped shallot in olive oil. Add cubed pumpkin and cook until soft. Blend half of it into a smooth purée. 

  2. Toast and cook the rice 
    Toast the Carnaroli rice in a wide pan. Deglaze with white wine, then cook slowly, adding hot broth one ladle at a time. 

  3. Add the pumpkin 
    About halfway through, stir in both the pumpkin purée and the remaining cubes. Continue stirring gently as it cooks. 

  4. Mantecare (finish the risotto) 
    When the rice is al dente, turn off the heat and stir in cubed Taleggio, butter, and Parmesan (if using) until rich and creamy. 

  5. Garnish and serve 
    Fry rosemary leaves in hot oil until crisp. Top each plate with the crispy rosemary and freshly ground black pepper. 

Why it pairs well: the creaminess and sweetness of the pumpkin are balanced by the dryness of the beer, while the rosemary mirrors the aromatic herbal notes detected on the nose.