Risotto de Abóbora alla Paola

• 3 celery, roughly chopped, leaves removed
• 2 leek, roughly chopped
• 1 carrot, roughly chopped
• 1 onion, roughly chopped
• 1 pumpkin, roughly chopped, for broth
• dried mushrooms, handful
• 2 garlic, cloves, smashed
• 1 bay leaf
• 1 teaspoon black peppercorns, lightly crushed
• salt, to taste
• 2 tablespoons olive oil
• 8 cups water
• 4 Carnaroli rice, 1 coffee cup per person
• 1 onion, very finely chopped
• 1 garlic, clove, lightly scored
• 1 bay leaf
• 1 cup pumpkin, small dice, same size as rice grains
• 2 tablespoons olive oil
• salt, to taste
• water, boiling, as needed
• 20 g butter
• 3 tablespoons Parmesan cheese
• 2 tablespoons butter
• sage, leaves from a small bunch
• lemon, zest, for finishing

Preparation

1. Step 1

   9:10
   Prepare the vegetable stock by heating olive oil in a large pot. Add roughly chopped celery, leek, carrot, onion, pumpkin, garlic, bay leaf, crushed black peppercorns, salt, and a handful of dried mushrooms. Sweat the vegetables without browning for about 5 minutes.
2. Step 2

   11:23
   Add 8-10 cups of cold water to just cover the vegetables plus a few extra fingers of water. Bring to a boil, then reduce to a gentle simmer with a partially ajar lid. Cook for 20-30 minutes until reduced by about half and flavorful. Taste and adjust salt if needed. Strain the stock, keeping it hot for the risotto.
3. Step 3

   12:49
   While the stock simmers, prepare the risotto mise en place. Finely mince one onion (smaller than the rice grains). Score one garlic clove. Prepare one bay leaf and a bouquet garni if desired. Dice pumpkin into small pieces the size of rice grains. Measure 4 coffee cups (about 1 cup per serving) of Carnaroli rice.
4. Step 4

   19:20
   For the risotto, heat olive oil in a wide, heavy-bottomed pan over medium-high heat. Add the bouquet garni (or bay leaf), scored garlic clove, and finely chopped onion. Season with a pinch of salt and cook, stirring, until the onion is translucent but not browned.
5. Step 5

   20:08
   Add the Carnaroli rice and diced pumpkin. Stir to coat the grains thoroughly in the oil and aromatics (toasting the rice).
6. Step 6

   21:02
   Begin adding the hot pumpkin-vegetable stock one or two ladles at a time (starting with more liquid at first), stirring almost constantly. Maintain a steady simmer, allowing each addition to be mostly absorbed before adding more. Continue for about 20 minutes total, keeping the rice covered with liquid. If stock runs out before the rice is cooked, finish with a little boiling water. Taste and correct seasoning with a small pinch of salt if needed before adding cheese.
7. Step 7

   23:29
   Meanwhile, prepare the sage butter. Melt butter in a small pan until foaming. Add sage leaves and cook until lightly crisp. Set aside.
8. Step 8

   24:51
   When the rice is al dente (cooked through but still with a firm bite, not crunchy or mushy), after about 20 minutes, add a final ladle of hot stock or water so the risotto is quite loose, like a dense soup. Remove from heat. Stir in a piece of cold butter and grated Parmesan to create a creamy emulsion (mantecatura). Cover and let rest 5 minutes.
9. Step 9

   26:03
   Warm serving plates. Spoon the rested risotto onto plates. Finish each portion with a drizzle of the sage butter, a few fried sage leaves, a light grating of extra Parmesan, and a few gratings of fresh lemon zest.