Risotto with pumpkin, ‘taleggio’ and rosemary: heat the oil and half the butter in a pan and soften the shallot. Add the rice, stir until coated and starting to colour slightly. Pour oven the wine and evaporate off, then continue cooking by adding the boiling hot stock a little at a time, stirring from time to time.

After 10 minutes, add the pumpkin purée and balls. Continue to cook and when the risotto is cooked ‘al dente’, remove from the heat. Add the Taleggio cut into small pieces and the rest of the butter and parmigiano-reggiano, and beat to a creamy consistency.

Wait 2 minutes then serve the risotto, garnishing the plates with pumpkin flowers and slices of fried pumpkin.