First, cut three-quarters of the pumpkin into small cubes. Slice the remaining pumpkin very thinly to make pumpkin chips. Place the thin slices on a microwave-safe tray, season lightly with a pinch of salt, pepper, garlic powder, and a drizzle of olive oil. Cook on microwave crisp mode for 6 minutes, then let the tray cool in the oven.

In a pot, sauté olive oil with minced garlic, chopped basil, and parsley. Add the diced pumpkin and cook until flavorful. Add the rice, stir, and when the grains become slightly translucent, add the vegetable broth to cover. Lower the heat, stir occasionally, and let most of the broth absorb.

In another small saucepan, break up the Taleggio, add half the Parmesan, a pinch of white pepper, some nutmeg, and pour in the heavy cream. Let sit for 5 minutes, then melt the cheeses over low heat, stirring occasionally. On the same tray used for the pumpkin chips, toast the speck for 4 minutes on microwave crisp mode.

Once the broth has absorbed into the rice, turn off the heat and stir in the remaining Parmesan and the butter. Let the risotto rest for a couple of minutes. To serve, plate the risotto with the cheese fondue, toasted speck, pumpkin chips, and the hazelnuts, which you should lightly toast in a small pan for just a few seconds, as they burn quickly.