Golden and aromatic pumpkin risotto cakes in the air fryer are a dish that captivates with simplicity and refinement. Crunchy on the outside and soft on the inside, they combine delicate and bold flavors in perfect balance, where the sweetness of the pumpkin meets the almond note of amaretti and the creaminess of taleggio.
They are ideal when you want to serve something different from the usual risotto, but with the same creaminess and enveloping autumn fragrance. The air fryer allows for a uniform golden crust without excess fats, keeping the inside soft and tasty. The result is a light yet rich cake, perfect as a first course or as a refined dish in a special menu.
This recipe is also a great way to enhance leftover pumpkin risotto: just add a few ingredients and, in a few minutes, you get a new, elegant, and flavorful dish. You can prepare them in advance and cook them at the last moment, so you can serve them hot, golden, with taleggio cream gently sliding down the sides.
Pumpkin and taleggio cakes are suitable for any occasion: perfect for autumn and winter, they become a truly special dish even during Christmas celebrations, when looking for something original and refined to offer your guests.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 cakes
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, New Year's Eve
Ingredients for pumpkin risotto cakes in air fryer:
- 14 oz pumpkin risotto (cold or from the day before)
- 2 tablespoons grated Parmesan cheese
- 4 amaretti
- as needed breadcrumbs
- as needed extra virgin olive oil
- 1.5 oz Taleggio
- 1 medium egg (optional)
- 3.5 oz Taleggio
- 2.5 tablespoons heavy cream (or whole milk)
- 1 teaspoon butter
- as needed black pepper
Tools for pumpkin risotto cakes in air fryer:
- 1 Air Fryer Cecotec
- 4 Ramekins disposable or silicone
- 1 Bowl
- 1 Saucepan
Steps for preparing and cooking pumpkin risotto cakes in air fryer:
In a bowl, mix the pumpkin risotto with the Parmesan and crumbled amaretti. If the mixture is too soft or not compact enough, add an egg and mix well. It should be homogeneous but not dry.
Prepare the ramekins by greasing them with a little oil or butter. If using aluminum ramekins, sprinkle the bottom with a bit of breadcrumbs or place a disk of perforated parchment paper to prevent the cakes from sticking during cooking. Silicone ramekins are ideal for this recipe because they release easily and ensure even cooking.Divide the 1.5 ounces of taleggio into 4 parts.
Fill the ramekins halfway with the risotto mixture, then add a cube of taleggio and cover with risotto up to the rim, smooth well, and sprinkle the surface with breadcrumbs. Spray with a light puff of oil.
Preheat the air fryer to 375°F for 3 minutes. Place the ramekins on the grill (preferably on perforated parchment paper) and cook at 375°F for 13-14 minutes. In the last two minutes, you can increase the temperature to 392°F for a more golden crust. Let them rest for a couple of minutes outside the air fryer before unmolding.Oven Cooking:
In a preheated static oven at 375°F for about 20-25 minutes, until the surface is golden. In the last minutes, you can switch to the grill function for a more intense crust. If using a convection oven, reduce the temperature to 350°F and check the cooking after 18 minutes.
Meanwhile, prepare the taleggio cream. In a saucepan, melt the butter over low heat, add the taleggio pieces and the cream. Stir continuously until a smooth and velvety cream forms. Add a grind of black pepper and keep warm.
Gently invert the cakes onto a serving plate and pour a tablespoon of hot taleggio cream over them, letting it gently flow down the sides.You can decorate the cream with a sprinkle of pepper or crumbled amaretti or alternatively a sprig of rosemary.
FAQ (Frequently Asked Questions)
Can I prepare them in advance?
Yes, you can assemble them and store them in the refrigerator until cooking time. Cook them just before serving to keep them crisp and golden.
Should the risotto be cold or freshly made?
Better cold, preferably from the day before. This way it compacts better and holds its shape in the ramekins.
Is it always necessary to add the egg?
No, only if the risotto is very soft or tends to crumble. If it is already compact, you can omit it.
Can I substitute taleggio with another cheese?
Yes, even sweet gorgonzola, fontina, or brie are great alternatives. You can adjust the amount of cream according to the desired consistency.
How to prevent the cakes from sticking to the base?
Grease the bottom and sides of the ramekins well, sprinkle with breadcrumbs, or use silicone molds. This way they will come off without difficulty.
How can I store them after cooking?
Store them in the refrigerator for a day, covered with plastic wrap. Before serving, heat them in the air fryer at 340°F for 4-5 minutes.
Can they be frozen?
Yes, you can freeze them either raw or already cooked. If freezing raw, place them in the ramekins and cook directly from frozen, extending the cooking time by 4-5 minutes. If already cooked, let them cool, freeze them in an airtight container, and heat them in the air fryer at 340°F for about 8-10 minutes.
