Pumpkin Risotto with Sour Butter and Quartirolo

Method

1. Start with the pumpkin: wash it, remove the seeds, and cut into pieces. Season with salt, oil, pepper, garlic, and bake at 200°C for 40 minutes.
2. Prepare the sour butter: in a small pot with onion, when it turns slightly amber, deglaze with vinegar and white wine. Strain and let it set in the fridge.
3. When the pumpkin is ready, blend it to obtain a cream.
4. Move on to the risotto: make a soffritto with shallot and oil, toast the Flora Classico rice, add vegetable broth little by little until cooked.
5. When the risotto is dry, add the pumpkin cream and cold sour butter. Finish with marjoram and black pepper.
6. Plate: add the Quartirolo Lombardo cheese, toasted pumpkin seeds, marjoram, and more pepper.