Risotto

Ingredients:
- 50 ml dry white wine
- 1 bunch of parsley
- 40g grated Parmesan cheese
- 1 tbsp olive oil
- salt & pepper
- 350g Arborio/Carnaroli rice
- 300g of fresh Porcini mushrooms
- 3 shallots
- 1 l vegetable stock
- 80g butter
- 20ml extra virgin oil

PUMPKIN SAUCE:
1 Cut the pumpkin in quarters and place them onto a tray.
2 Sprinkle olive oil and coarse salt, pepper and bake at 180 degrees C covered with foil. Cook until it is tender.
3 With a spoon, scrape off the pulp from the skin and place in the blender. Add a bit of veg stock and blend until smoothy. Season.

RISOTTO:
1 Carefully remove the soil from the porcini by rubbing gently with a damp cloth, cut the end of the stem off with a knife and slice it lengthwise.
2 In a saucepan melt half the butter and extra-virgin oil, add the mushrooms, cook for 5 mins, stirring occasionally, then collect them with a slotted spoon and place them on a plate.
3 Add the mushrooms to the gravy the remaining butter and when melted, add the rice and let it roast 4 minutes, stirring.
Add the wine and let it evaporate. Add a ladle of hot broth, stirring often and bring the rice is cooked by pouring more broth only when the previous one has been totally absorbed.
4 After 10 minutes, add the pumpkin sauce and mushrooms to the cooked rice and parsley, washed, dried and chopped finely, mix and add salt and pepper.
5 Cook for 5-6 minutes, stir in the grated cheese and butter, turn off the heat and stir energetically until is “mantecato”. Let it stand for 2 minutes before serving.

Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente and with separate grains. The traditional texture is fairly fluid, or all’onda (wavy). It should be served on flat dishes and it should be easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.