Pumpkin risotto with Taleggio cheese
This dish comes from Lombardi, a region in the northern mountainous part of Italy. Ideal for the autumn-winter period.
Preparation: 35 min
Easy
Preparation: 35 min
Easy
Ingredients:
- 600 g water
- 1 g bay leaf
- 1 g freshly ground pepper
- 80 g shallots
- 80 g extra virgin oil
- 1 g fresh rosemary
- 10 g fresh basil
- 200 g arborio rice
- 70 g mediterranean essence CVR
- 150 g Taleggio cheese
- 8 g garlic
- 80 g butter
- 100 g white dry wine
- 300 g pumpkin, raw
- 10 g parsley leaves
Method of cooking:
- Add 80 g of peeled and chopped shallots, 2 peeled cloves of garlic. Chop for 10 seconds at speed 10. Add 2 bay leaves, 70 g of Mediterranean seasoning mix and 80 g of olive oil. Fry without measuring cup for 2 minutes 30 seconds at 110 degrees and speed 2 reverse rotation.
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