Pumpkin Risotto

Method

1. Cut the pumpkin into cubes, removing the skin and seeds.
2. Prepare a soffritto with oil and chopped onion, cooking gently for about 10 minutes.
3. Add the pumpkin and sauté for a couple of minutes.
4. Add a ladle of hot broth and cook for 20 minutes, adding more broth as needed.
5. In a separate pan, toast the Carnaroli rice dry until it starts to sizzle.
6. Deglaze with white wine and let the alcohol evaporate.
7. Transfer the rice to the pan with the pumpkin and add hot broth gradually as needed.
8. Cook the risotto until done.
9. Mantecare (cream) with very cold butter and grated cheese.
10. Season with pepper and salt, adding a little broth if needed.
11. Let the risotto rest for a minute before plating.