Risotto with Pumpkin

Method

1. Separate the leek: use the tender white part for the risotto base, the green part for the broth.
2. Make the broth: sauté the green part of the leek and some orange peel in olive oil, then add water and simmer.
3. Dice the Mantovana pumpkin into small cubes.
4. Melt a knob of butter with a drizzle of oil in a pan, then sweat the white part of the leek until soft.
5. Add the Carnaroli rice and toast it, stirring until it slides easily in the pan.
6. Deglaze with prosecco and let the alcohol evaporate.
7. Add the diced pumpkin and a ladle of hot broth, then continue cooking, adding broth gradually.
8. Meanwhile, prepare the fried leek: slice the green leek very thinly, make a light batter with flour and ice-cold prosecco, then fry in hot oil.
9. Once the rice is al dente, turn off the heat and mantecare: add a knob of chilled butter, a spoonful of mascarpone, grated Parmigiano Reggiano, and freshly ground black pepper. Stir vigorously.
10. Serve the risotto topped with crispy fried leek and a grating of fresh orange zest.