Risotto with Pumpkin, Taleggio and Sausage

Method

1. Remove the casing from the pork sausage and crumble the meat into a non-stick pan with a drizzle of olive oil. Brown over medium-high heat until crispy.
2. Meanwhile, peel the butternut squash, reserving the peels. Put the peels in a pot with water and a small piece of star anise to make a light broth.
3. Cut the squash flesh into small cubes.
4. Finely chop the shallot.
5. In a separate casserole, melt a knob of butter with a drizzle of oil and gently sauté the shallot until translucent.
6. Add the squash cubes to the casserole, season with salt, and cook with a ladle of the squash-anise broth until very tender.
7. Once the squash is soft, blend it with its cooking liquid into a smooth cream using an immersion blender or food processor. Set aside.
8. In a large risotto pan, dry-toast the Carnaroli rice over medium heat, adding a whole piece of star anise. Toast for 1-2 minutes until the rice is hot and translucent at the edges.
9. Remove the star anise. Start adding the squash-anise broth gradually, stirring constantly. After the first addition, begin adding the squash cream in batches, alternating with broth as needed. Cook the risotto for about 9 minutes, stirring frequently to prevent sticking.
10. When the rice is al dente and the risotto is creamy, turn off the heat.
11. For the mantecatura: add cold butter (from the fridge) to the risotto and stir vigorously to emulsify and lower the temperature.
12. Add the small cubes of taleggio cheese and continue stirring until melted and creamy.
13. Add a tablespoon of grated Parmigiano Reggiano and adjust salt if needed. If the risotto has cooled too much, briefly return it to very low heat while stirring.
14. While the risotto rests, cut the panettone into small cubes. Toss with a pinch of salt and a drizzle of olive oil, then toast in a preheated oven at 180°C (350°F) for 4-5 minutes until golden and crispy. Alternatively, toast in a dry pan.
15. Place the crispy sausage on a cutting board and chop into smaller crumbles.
16. To serve: spoon the risotto onto plates, top with the sausage crumble, scattered panettone croutons, and a few fresh chives. Finish with a drizzle of extra virgin olive oil.