Left Continue shopping
Your Order

You have no items in your cart

<strong>Risotto</strong> alla zucca con taleggio DOP e salsiccia

Pumpkin risotto with taleggio DOP and sausage

Trick or treat? Pumpkin risotto!

The Halloween party is approaching and if you are thinking of celebrating this American holiday - increasingly popular here too - and organizing a small reunion with friends, the choice of menu is fundamental.

Whether it is a dinner based only on appetizers, a themed aperitif, or a more complex menu, accompanied by first and second courses, seasonal products must be the common thread of the meal: pumpkins, seasonal vegetables and genuine meat . If you opt for the classic mixed grill of meat, the BBQ Box is for you and you can indulge yourself in preparing nice and themed side dishes and appetizers: bruschetta in the shape of a tombstone, frankfurters in the shape of spiders complete with cobwebs will be perfect!

Recipes for Halloween: autumnal and genuine products

If you prefer to bring something more refined to the table for the Halloween party, such as a tasty first course, the risotto with pumpkin, sausage and taleggio DOP is a must. We at Carne Genuina thought of offering you this delicious dish and launched the Autumn Box (ATTENTION this is a seasonal product), ideal for preparing the recipe for risotto, pumpkin and taleggio DOP with genuine products, of our production and those of companies that follow our philosophy and that they offer products with the tastes of the past.

The Iron Cup pumpkin that you will find in our seasonal box comes from the Terre Basse project, a reality that wants to enhance the plain between Bergamo and Crema. Fertile lands, among the best in Europe which manage to enhance and give a unique flavor to seasonal vegetables such as onions, pumpkins, red garlic and white potatoes.

The Taleggio red writing DOP comes from the Taddei dairy which is based in Fornovo San Giovanni, a town located in the lower Bergamo plain. Since 1885, they have carried on an ancient family tradition and produced traditional cheeses from the Lombardy plain, with the DOP denomination and with 100% Italian milk.

The Autumn Tasting Box ( ATTENTION this is a seasonal product) includes genuine, 100% Italian and traditional products, perfect for preparing a tasty risotto:

  • Blanket for Genuine Meat broth
  • Quartino di Taleggio DOP red writing from Caseificio Taddei
  • Luganega sausage
  • Pumpkin Iron Cup of the Terre Basse project

Thanks to the box with all the ingredients, all you have to do is try your hand at cooking thanks to the recipe we created for you!

Pumpkin and Luganega sausage risotto recipe creamed with Taleggio DOP


  • 1.2 kg of Pumpkin Iron Cup
  • 500 g of Luganega sausage
  • 250 g of Carnaroli rice
  • 200 g of taleggio DOP
  • 20 g of butter
  • 1 shallot
  • 1 sprig of rosemary
  • White wine to taste
  • Meat broth with beef to taste
  • Parmesan Cheese
  • Extra virgin olive oil to taste

Risotto recipe procedure with pumpkin, sausage and taleggio DOP

Let's start with the preparation of the ingredients. Prepare a meat broth with the white beef, bay leaves, celery, carrots and onion. Take the Luganega sausage, remove the casing and chop the meat. Cut the Iron Cup pumpkin into cubes of approximately 1 cm and season with extra virgin olive oil.

Take a pan, put the extra virgin olive oil, the garlic and the rosemary sprig and brown the pumpkin for a few minutes, if you prefer you can cook it in a preheated fan oven at 190° for about 25 minutes. If it gets too dry, add the broth. If you want, once the pumpkin is soft, you can puree it with the blender to create a dense and delicate cream.

Let's move on to the rice: put some butter and shallots in the pan and let it simmer, adding some broth. Dry toast the rice for 1 minute, then add the Luganega sausage. As soon as it is browned, add the white wine and, as soon as it has evaporated, start adding small quantities of broth at a time. Continue like this for about 20 minutes.

Three minutes before the end of cooking, pour in the iron cap pumpkin cubes - or the cream - and mix. At the end of cooking, remove the risotto from the heat and stir in some diced Taleggio DOP. Continue to whisk vigorously, adding a small piece of butter, let it rest for two minutes before serving, sprinkle with some Parmigiano Reggiano, some walnuts and enjoy your meal!