Risotto with Taleggio pumpkin and amaretti crumble.

Risotto with Taleggio pumpkin and amaretti crumble is one of the specialties, classic of the classics of the autumn season, which we have all prepared at least once.

But this time to enrich the recipe for pumpkin risotto are the Taleggio cubes and a crumble of amaretti. A real delight to vary with new flavors from traditional risotto cuisine.

for 4 persons.

Vialone nano rice 400 g Chopped
onion 1/2
Butter 50 g Dry white
wine 1 glass
Oven-baked pumpkin purée 200 g
Meat broth 1 l
Parmesan 50 g
Taleggio 100 g
Dried macaroons 20 g

20'

• Fry the chopped onion with a small knob of butter, add the rice and toast it.
• Deglaze with wine.

20'

• Add the boiling broth.
• Once boiling has resumed, add the pumpkin and mix well.
• When cooked, stir in the taleggio cheese, butter and Parmesan cheese, before serving, crumble the amaretti on the surface.

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