Pumpkin And Leek Risotto

Method

1. Prepare the stock: cut the upper part of the leek into large pieces and sauté in a tall pot with olive oil. Add orange zest and Parmesan rind, then cover with water. Simmer while preparing the risotto.
2. Chop the tender part of the leek and sauté in a separate pot with butter and a little oil until softened. Add a splash of water to help cook.
3. Cut the pumpkin into small dice using a saw knife.
4. Cut cold butter into small cubes and place in the freezer for the final mantecatura.
5. When the leek is soft, add the Carnaroli rice and toast until the grains slide easily in the pot and the grease is absorbed.
6. Deglaze with prosecco (or white wine) and let the alcohol evaporate.
7. Add the diced pumpkin and stir.
8. Add enough hot stock to cover the rice. Lower the heat and simmer, adding more stock as needed. Season with salt.
9. While the rice cooks, prepare the garnish: cut the middle part of the leek into very thin strips. Make a light batter with flour and wine or sparkling water.
10. Dip the leek strips into the batter and deep-fry until golden. Drain on paper or a wire rack.
11. When the rice is al dente and creamy, turn off the heat. Add a spoonful of mascarpone, the frozen butter cubes, grated Parmesan, and black pepper. Stir vigorously (mantecatura) until creamy.
12. Serve the risotto topped with fried leek, a pinch of salt, black pepper, fresh rosemary, and grated orange zest.