Pumpkin Risotto

Method

1. Prepare the vegetable broth: In a pot, combine 1 liter of water, celery, carrot, onion, garlic, and 2-3 cherry tomatoes. Add salt. Bring to a boil, then simmer while preparing the rest.
2. Clean the pumpkin: Cut the Mantuan pumpkin in half, remove seeds and fibers with a spoon. Peel and cut into small cubes of about 1 cm.
3. In a large pan, heat a drizzle of extra virgin olive oil. Add half of the sliced onion and sauté until translucent.
4. Add the pumpkin cubes, season with salt and pepper, and add a small knob of butter. Stir well. Cover and cook on low heat for about 15 minutes. Halfway through, add a ladle of the hot broth. Continue cooking until pumpkin is tender.
5. Meanwhile, in a separate saucepan, toast the Carnaroli rice over medium heat without any fat for about 2 minutes, until it releases a nutty aroma. Set aside.
6. Finely chop the remaining half onion. In a large pot, heat a knob of butter and sauté the chopped onion until soft.
7. Add the toasted rice to the pot and stir to coat.
8. Pour in a glass of dry white wine and increase heat to high. Let the alcohol evaporate, stirring occasionally.
9. Add the cooked pumpkin to the rice and mix.
10. Reduce heat to low. Add one ladle of hot broth at a time, waiting for each to be absorbed before adding the next. Stir gently from time to time. Cook until the rice is al dente (about 15 minutes from adding the rice to the pot). Keep the remaining broth hot.
11. Remove from heat. Add grated Parmigiano to taste and about 30g of butter. Stir vigorously to create a creamy emulsion (mantecatura). Cover and let rest for 2 minutes. Serve immediately.