Vialone Nano rice croquettes, roasted cinnamon pumpkin on Taleggio cheese cream
Nicole Scevaroli, Verona
First, we cut the pumpkin and shallot into small pieces. We cook them in a pan with a drizzle of oil over a lively flame, adding a pinch of cinnamon and a sprig of rosemary. Remove the rosemary and blend everything with an immersion blender until it becomes creamy.
Then we heat the vegetable broth.
We heat a second pan for the risotto, we add the rice and toast it (until the grain is hot to the touch). We simmer it with some white wine.
Then we pour a couple of ladles of broth and start cooking the risotto. We continue to mix gently.
We add the pumpkin puree and when the broth dries, we pour it in again until the grain is cooked “al dente”.
Now we stir the risotto in cold butter and parmesan, mixing vigorously. Turn off the heat and let it cool completely.
At this point we create 6 balls of equal size. To help, we wet our hands with a little water so that the mixture does not stick to our fingers.
We flour the balls. We beat the egg and dip the balls in it making sure that the egg covers them evenly. Last transfer in the breadcrumbs and they are ready to be fried.
Heat the oil and fry the balls. We cook them until they are golden brown. Then we dry them with a sheet of absorbent paper.
In the meantime, melt the taleggio cheese in a non-stick pan and soften it with the milk.
Pour a few tablespoons of Taleggio cream into the dish, place the croquette on top, crumble it slightly to color the dish and decorate with a sprig of rosemary.
Serve and enjoy!