Pumpkin risotto with Taleggio cream

INGREDIENTS FOR 2 PEOPLE
200 g Carnaroli rice
200 g pumpkin
Vegetable stock (1 carrot, half an onion, 1 celery stalk, 1 courgette, 1 litre water)
50 g Parmigiano
30 g butter
1 shallot
Extra virgin olive oil
Salt, pepper
SAUCE
125 g Taleggio
50 ml milk
1 egg yolk
I prepare and finely dice the pumpkin, keeping 2 slices whole for decoration.
I peel and chop the shallot.

I sauté the shallot in a drizzle of oil in a frying pan.

I add the pumpkin and the two slices and cook for about ten minutes, adding a little heated vegetable stock if needed.

Once the pumpkin starts softening, I remove the two whole slices.

I reserve them for decoration.

I add the rice to the pumpkin pan and toast for a few minutes.

I cook, gradually adding boiling stock and stirring continuously.

After about 15 minutes, the rice is al dente; I taste and adjust the salt and pepper.

I turn off the heat, add cold butter and Parmigiano and toss the pan back and forth to combine.

While the rice cooks, I dice the Taleggio.

I bring the milk to the boil and stir in the cheese.

I add an egg yolk and whisk by hand into a soft, velvety cream.

I serve the risotto with the reserved, reheated pumpkin slice, pour Taleggio sauce around it and sprinkle with Parmigiano. You can decorate with a sage leaf.