Some versions of this recipe call for the rice to be dry-toasted.
- 1.4 litres vegetable stock
- 650 g pumpkin, cubed
- 320 g Carnaroli rice
- 100 g shallots, chopped
- 75 g Parmigiano cheese, grated
- 60 g Asiago cheese, grated
- 30 g butter
- 60 g white wine
- 30 g olive oil
- 5 g black pepper
- 2 sage leaves, chopped
- 2 thyme sprigs
Sauté shallots in butter and one tablespoon of oil for 10 minutes.
Add pumpkin, fry for a few minutes, then add one ladle of stock. Cover and cook over a medium heat until the pumpkin has broken down, about 30 minutes.
Put a tablespoon of oil a large frying pan, heat and toast the rice, about three minutes.
Pour in white wine, allow to evaporate.
Add a ladle of stock, cook until it is absorbed by the rice. Repeat with three ladles.
Stir the pumpkin mixture into the rice. Add a ladle of stock and repeat with a sixth ladle.
Stir in the black pepper and cheese. Cover and leave to rest for 10 minutes.