Pumpkin Risotto

Method

1. Preheat the oven to 180°C fan. Remove the seeds from the pumpkin with a spoon. Score the flesh with a knife. Season with salt, a pinch of pepper, extra virgin olive oil, a clove of garlic, and fresh thyme. Wrap the pumpkin tightly in aluminum foil.
2. Bake the pumpkin for about 40 minutes, until very soft.
3. Scoop out the baked pumpkin flesh with a spoon. Blend with a mini immersion blender, adding a drizzle of olive oil and a pinch of salt.
4. In a pan, heat a clove of garlic with olive oil, then add the shimeji mushrooms. Sauté until golden. Set aside some for garnish.
5. In a pot, add the rice and toast it over medium heat for a minute.
6. Cut small irregular pieces of raw pumpkin and add them to the rice during cooking (if using stock, add gradually).
7. When the rice is almost cooked, add the blended pumpkin purée. Continue cooking for a couple of minutes.
8. For mantecatura: remove from heat. Add frozen butter and stir to melt and cool slightly. Then add abundant grated Parmesan cheese.
9. Stir in a couple of the sautéed mushrooms and a teaspoon of apple cider vinegar.
10. Serve the risotto. Optionally, finish with a drizzle of beef broth (fondo di manzo).