Pumpkin Risotto

Method

1. Preheat oven to 200°C.
2. Cut the pumpkin in half, remove seeds.
3. Stuff the pumpkin cavity with a couple of garlic cloves and rosemary sprigs.
4. Wrap the pumpkin in aluminium foil and bake for 40 minutes.
5. After baking, remove the garlic and rosemary, and scoop out the flesh.
6. Blend the pumpkin flesh with a splash of vegetable broth until smooth to make a cream.
7. In a separate pot, toast the Carnaroli rice on dry heat, adding salt immediately.
8. Add a splash of vegetable broth to the rice once it toasts (it should hiss).
9. Stir and cook the rice, gradually adding more broth as it is absorbed.
10. Meanwhile, make the balsamic reduction: combine balsamic vinegar, red wine, and a pinch of sugar in a small saucepan; cook until syrupy.
11. After the rice has been cooking for about 8-10 minutes, add several tablespoons of the pumpkin cream and continue cooking, adding broth as needed.
12. Around the middle of cooking time (about 9 minutes), crumble some pre-cooked chestnuts into the risotto, reserving a few for garnish.
13. Continue cooking until the rice is al dente, about 17-18 minutes total.
14. Turn off the heat and let the risotto rest for 30 seconds.
15. Mantecare: add cold butter and grated Parmigiano Reggiano, stir vigorously to create a creamy texture (the 'onda').
16. Plate the risotto. Drizzle some remaining pumpkin cream around the plate, add drops of the balsamic reduction, sprinkle the reserved chestnuts, and finish with black pepper.