Pumpkin Risotto with Black Truffle and Parmesan Fondue

Method

1. Prepare a vegetable broth: sauté chopped celery, carrot, and onion in a little olive oil. Add sage, thyme, and rosemary. Cover with water, add a piece of Parmesan rind, and bring to a boil. Simmer for about 30 minutes, then strain.
2. Preheat the oven to 180°C. Cut a pumpkin into wedges, keeping the seeds. Season with salt, add sprigs of sage, thyme, and rosemary, and cover with a lid or foil. Roast for about 40-60 minutes until very tender.
3. While the pumpkin roasts, make the fonduta: in a small saucepan, gently heat the cream with a cinnamon stick, a split cardamom pod, and a vanilla bean (optional). Do not boil. Once warm, remove the spices and stir in grated Parmesan cheese until smooth and creamy. Keep warm.
4. When the pumpkin is soft, remove the herbs and scoop out the flesh. Set aside. The roasted seeds can be toasted separately in a dry pan with a pinch of salt, if desired.
5. In a large pan, melt a knob of butter. Add the carnaroli rice and toast until translucent, stirring constantly. Deglaze with a glass of dry white wine and let it evaporate.
6. Start adding the hot broth, one ladle at a time, stirring frequently. After about 10 minutes, add the pumpkin flesh and crumble some black truffle into the risotto. Continue cooking with broth for about another 7 minutes until the rice is al dente.
7. When the risotto is nearly done, remove from heat. Add a knob of cold butter and a generous handful of grated Parmesan. Stir vigorously to mantecare. Cover and let rest for 1 minute.
8. Serve the risotto on a warm plate. Garnish with dots of the fonduta, toasted pumpkin seeds, shaved fresh black truffle, and a crack of black pepper.