Risotto with Pumpkin and Ham Shank

Method

1. Prepare the vegetable broth by browning a celery rib, the green part of the leek, a carrot, rosemary, and sage in a pan with a drop of oil. Add water and bring to a boil.
2. Cut the ham shank (gambuccio) into small cubes.
3. In a pan or wok, melt a small piece of butter and sauté the ham cubes until they are golden and crunchy. Remove the ham from the pan and set aside, keeping the fat in the pan.
4. Finely slice the white part of the leek and sauté it in the remaining ham fat. Add a little water to soften it.
5. Peel the pumpkin and cut it into very small cubes so that it cooks quickly with the rice.
6. Add the rice to the leeks and toast it for a few minutes until the grains are translucent and no longer stick to the pan.
7. Deglaze the rice with a splash of prosecco or white wine and allow the alcohol to evaporate completely.
8. Add enough boiling broth to cover the rice and immediately stir in the pumpkin cubes. Season with a little salt if necessary.
9. Cook the risotto for about 17 to 20 minutes, stirring frequently and adding more broth as it is absorbed.
10. Once the rice is cooked, turn off the heat. Add cold butter and grated Parmesan cheese, stirring vigorously to cream (mantecare) the risotto.
11. Add the cubed provola cheese and stir until it begins to melt and become stringy.
12. Plate the risotto and finish with a sprinkle of black pepper and the reserved crunchy ham pieces.