Pumpkin Risotto with Gorgonzola and Crispy Speck

Method

1. Clean the pumpkin, remove the peel, and cut it into slices, then into cubes.
2. Finely chop the onion. In a pot, add a drizzle of extra virgin olive oil and sauté the onion.
3. Add the pumpkin cubes, a ladle of vegetable broth, and a pinch of salt. Cook until the pumpkin is very soft and falls apart.
4. Remove the excess cooking water from the pumpkin and blend it into a smooth cream. The cream should have a thick, spreadable consistency.
5. Prepare the vegetable broth and keep it simmering.
6. In a separate pot, toast the Carnaroli rice over low heat, stirring constantly, until it becomes translucent and feels hot to the touch.
7. Begin adding the vegetable broth, one ladle at a time, making sure the rice is always covered. Also add a few tablespoons of the pumpkin cream and continue cooking.
8. Season with salt and continue cooking, adding broth as needed. A few minutes before the rice is done, add the remaining pumpkin cream.
9. Once the rice is al dente, remove from heat. Add the gorgonzola dolce and cold butter (cubed). Stir vigorously to create a creamy, wave-like consistency (mantecatura all'onda).
10. Let the risotto rest for a few minutes.
11. Serve on a flat plate, spreading the risotto evenly. Decorate with melted gorgonzola (warm the gorgonzola with a splash of hot milk) and crispy speck (place speck slices in the microwave for 2–3 minutes until crisp).