Pumpkin Risotto

Method

1. Prepare the broth: in a pot, heat a knob of clarified butter and sauté half an onion, halved, with a sprig of rosemary and a couple of sage leaves. Add a clove of garlic (preferably large Chiana garlic), let it brown, then cover with water. Bring to a boil and keep warm.
2. While the broth simmers, prepare the pumpkin: cut a pumpkin in half, remove seeds and peel using a serrated knife. Cut the flesh into small cubes. Reserve a handful of cubes to be toasted later.
3. In a separate pan for the risotto, heat more clarified butter and gently sauté the remaining finely sliced onion. Add a little grated garlic.
4. Add the pumpkin cubes (the ones intended to melt) to the pan. Cook slowly, adding a small ladle of water at a time, until the pumpkin softens and breaks down into a creamy base.
5. Add the Carnaroli rice to the pan and stir to coat with the fat, toasting for about 1 minute until the grains become translucent.
6. Deglaze with a generous splash of Black IPA beer (e.g., Yolanda). Let the alcohol evaporate.
7. Begin adding the hot broth ladle by ladle, stirring frequently. Season with salt. Continue cooking, adding broth as needed, until the rice is al dente (about 16-18 minutes).
8. Meanwhile, in a small frying pan, toast the reserved pumpkin cubes with a bit of clarified butter and the chopped herbs (rosemary and sage) until browned and crispy. Set aside.
9. When the rice is ready, remove from heat. Add a knob of cold butter and a handful of grated Parmigiano Reggiano. Stir vigorously for a creamy mantecatura. Add freshly ground black pepper and the finely chopped herbs (rosemary and sage).
10. Plate the risotto, top with the toasted pumpkin cubes, and garnish with a few fresh herb leaves. Serve immediately.