STEP-BY-STEP INSTRUCTIONS:
Prepare the pumpkin:
Start by peeling the pumpkin and cutting it into regular-sized cubes. Heat a pan with a drizzle of extra virgin olive oil and cook the pumpkin over low heat for about 10-15 minutes, until it is soft. During cooking, add a pinch of salt and stir occasionally. Once the pumpkin is cooked, mash it lightly with a fork to create a creamier consistency, but not completely uniform: a few whole pieces of pumpkin will give a nice texture to the risotto.
Onion sauté:
In a large saucepan, melt half the butter (25 g) together with a drizzle of extra virgin olive oil. Add the finely chopped onion and sauté over a low heat for about 5 minutes, stirring occasionally to prevent it from burning. The onion should be transparent and sweet, but not brown.
Toasting the rice:
Once the onion is ready, add the Carnaroli rice directly to the saucepan and toast it for a couple of minutes over a medium heat. Stir continuously so that the rice absorbs the flavours of the sauté and the grains become slightly translucent. This toasting step is essential to ensure that the rice maintains its consistency during cooking.
Cook the risotto:
Start pouring the hot vegetable stock into the rice, a ladle at a time, stirring frequently. Wait until the stock is completely absorbed before adding more. Continue like this for about 18-20 minutes, until the rice is almost al dente. Make sure to keep the stock warm at all times, so as not to interrupt the cooking process.
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