Pumpkin and Porcini Risotto

Method

1. In a pan, sauté a garlic clove in a drizzle of extra virgin olive oil and the porcini mushrooms (you can also use those taken from the mushroom broth). Set aside.
2. In a pot, toast the rice: heat a drizzle of olive oil, add the rice and stir over high heat until the rice crackles and is well toasted.
3. Deglaze with white wine and let the alcohol evaporate.
4. Add hot mushroom broth, a few ladles at a time. Stir frequently and add more broth as it dries. Season with salt.
5. Halfway through cooking, add very hot pumpkin cream (it must be hot to avoid thermal shock).
6. Add the previously sautéed porcini mushrooms and continue cooking.
7. In the final phase, add broth little by little, stirring often. Cook until the rice reaches a fluid 'wave' movement (all'onda).
8. Turn off the heat. Add grated Parmesan and mix quickly.
9. Add cold butter cubes and continue mantecatura (creaming) until the risotto has a creamy, flowing consistency.
10. Serve immediately.