Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano


For 4 people

280 g of Pilavecia Vialone Nano rice
50 g of Grana Padano
40 g of butter
2 dl of Prosecco
150 g of delica pumpkin
1 l of chicken stock
2 dl of red wine (reduced)
1 scallion
1 carrot
1 spoonful of extra virgin olive oil


Cut the pumpkin in half, eliminate the seeds, wrap it in foil and cook in the oven at 140 °C.
Reduce the red wine with the scallion and carrot by about 70%. Toast the rice with a knob of butter and add the white wine. Continue cooking for about 10 minutes, gradually adding the hot chicken stock. Add the oven-cooked pumpkin and continue cooking for another 4 minutes. Take the risotto off the heat and stir with the remaining butter, Grana Padano and a spoonful of extra virgin oil.