Pumpkin and Sausage Risotto

Method

1. Heat a pan with a drizzle of oil and a small knob of butter.
2. Crumble the Monte San Biagio sausage into the pan and cook, breaking it into pieces.
3. Add the pumpkin cubes and cook for a moment.
4. Pour in a splash of white wine and let the alcohol evaporate.
5. Add a small amount of finely chopped onion and sauté briefly.
6. Add the Carnaroli rice and toast it, stirring constantly, until the grains become translucent.
7. Begin adding hot broth (water flavored with onion and Parmesan rind) a ladle at a time, keeping the rice always covered and at a gentle boil.
8. Add a couple of sage leaves and a sprig of rosemary for aroma.
9. Cook for 17-20 minutes, stirring occasionally and adding more broth or a little water as needed.
10. Remove the rosemary and sage, then season with salt and pepper.
11. Turn off the heat, add a knob of butter and abundant grated Parmesan, and stir vigorously to create a creamy texture (mantecatura).
12. Serve immediately with extra Parmesan if desired.