- 160 gr risotto rice
- 2 shallots
- Half Mantovana pumpkin
- Bouillon/broth
- Fresh sage
- Pecorino cheese
- Cold butter
Instructions:
Start slicing the shallots. Cook them in 2 spoons of olive oil in a large pan. Keep the heat low and add some water if too dry. In the meantime, clean the half pumpkin and cut it into small cubes. Add the pumpkin to the shallots once they look soft and transparent. Add a few leaves of fresh sage. Cook on medium heat for about half an hour. Add broth every time it dries out. Warm up another large pan and toast the rice in it (it will be ready when it starts to be translucent). When the pumpkin starts to soften up (after about 20 minutes), add the toasted rice to it and a fladle of broth. Stir and let it go until the liquid is all absorbed. Again, add a ladle of broth and let it absorb. Continue for about 20/25 minutes or until the rice is cooked. Taste and add salt and pepper to bring to flavor. Once ready, take it out of the fire, add a generous amount of Pecorino cheese and a tiny bit of cold butter. Stir them in until it all becomes creamy. Serve warm.
