Pumpkin and gorgonzola risotto

For 4 servings:

• 1 + 1/2 cups Carnaroli rice (320 g)
• 4 cups pumpkin, peeled and cubed (500 g), preferably Delica variety
• 1 shallot, thinly sliced
• 6 sage leaves
• 2 sprigs rosemary
• 3 oz mild Gorgonzola cheese, divided (80 g)
• Salt, to taste
• Black pepper, to taste
• Vegetable broth, as needed
• 1/4 cup pumpkin seeds, shelled (30 g)
• Milk, as needed

For the Pumpkin:

• Clean and peel the pumpkin, removing seeds, and cut it into even-sized cubes.
• In a pan, heat a drizzle of olive oil, add the shallot, sage, rosemary, pumpkin, salt, and pepper. Cover and cook gently until the pumpkin is soft.
• Remove the herbs and mash the pumpkin with a fork until smooth.

For the Gorgonzola Sauce:

• Melt 1 + 3/4 oz of Gorgonzola (50 g) with a splash of milk over a double boiler, being careful not to overheat.

For the Risotto:

• In a large saucepan, toast the rice with a pinch of salt.
• Add a splash of white wine and cook until evaporated, then add vegetable broth and cook for about 10 minutes, stirring occasionally.

For the Pumpkin Seeds:

• Toast the pumpkin seeds in a small pan with a drizzle of olive oil and a pinch of salt.

Final Steps:

• After 10 minutes, add the mashed pumpkin to the rice, cooking for an additional 4 minutes.
• Turn off the heat and stir in the remaining Gorgonzola and Parmesan cheese until creamy.

To Serve:

• Plate the risotto, garnish with the Gorgonzola sauce and toasted pumpkin seeds on top.

Buon Appetito!