This dish brings together the natural sweetness of traditional autumn country cooking and the bold, savory flavors of mountain cuisine. Rooted in the culinary heritage of Northern Italy, it celebrates the combination of a quintessential seasonal vegetable and fine local cheeses, creating a comforting dish steeped in history. The rich, creamy Taleggio melts beautifully into the crispy smoked speck, creating a harmonious balance of flavors that showcases the excellence of seasonal ingredients
Peel the pumpkin, removing the skin, then coarsely chop it using a blender
2
Cut the speck into thin strips or small cubes and set aside
3
Heat the broth until it is almost boiling. Meanwhile, toast the rice in a pan with a drizzle of extra-virgin olive oil
4
Once the rice has toasted (about 2 minutes), reduce the heat to low and deglaze with the white wine
5
Increase the heat and add the grated pumpkin, the speck and half of the broth, stirring gently
Tip:
If you want to garnish the dish, set aside a little speck and crisp it up in a pan
6
Add a little salt and continue cooking the rice, adding the broth a little at a time until the rice is cooked
7
At the end of cooking, turn off the heat and stir in the butter and the Taleggio, cut into small pieces. Mix until completely melted. Serve piping hot, garnished with a little fresh thyme
Storage
Store the risotto in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of broth or water to restore its original creamy texture.
Cost
This recipe uses common, readily available ingredients. The overall cost is relatively low, making it an affordable choice for an everyday meal
Health
This risotto is relatively high in calories and saturated fat due to the butter, Taleggio and speck. Moderate consumption is recommended because of its high overall sodium and fat content
AuthorEditorial staff - Luca M.
4.7
Rate
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