Pumpkin risotto

Risotto is a typical rice recipe of northern Italy. There are different ways to prepare it and you can make it with any kind of ingredient, from vegetables to meat.
Some time ago we were given a pumpkin and eventually we decided to open it and to cook it.
It was beautiful and ripe, and very big…
I used a part of it to make a delicious soup and the other part to make risotto. This is how I cooked it:
I warmed up olive oil in a large pan, then added onions, leek and one potato, all chopped, leaving them on small fire.
I cut in very thin slices the pumpkin (that had been emptied and cleaned before) and added it to the rest, covering then all those vegetables with water. I added salt, pepper and chopped parley and covered the pan leaving on small fire, stirring regularly.
After about 20 minutes some water had been absorbed and the pumpkin was soft enough. So I added the Vialone Nano rice, which is the best variety for risotto, with its short and round grains. I must say that my favourite rice is from Melotti, an historical producer from the countryside located South of Verona, a very good area for rice since centuries.
For the quantity, we usually measure one cup of rice per person.
After adding the rice, you need to stir frequently and sometimes add water, because rice absorbs a lot of liquid. A good vialone nano rice quality usually takes 15 minutes to cook, sometimes even 20. The only way to know if it’ ready is to taste it…

When you see that it’s almost ready (the grain is getting soft outside but still a little bit hard inside), stop adding water. A good risotto must not be too dry, nor too liquid. It must appear smooth and creamy.
At this moment, I turn off the fire, add a small quantity of butter and a cup of grated Parmigiano cheese. I cover the pan for about five minutes.
Now the risotto is creamy and thick and ready to be served!