Here is a typical winter risotto recipe. Fresh, chopped rosemary has a strong, refreshing flavour which goes perfectly with pumpkin.
Risotto alla zucca e rosmarino - Serves 6
500 g of 'Arborio' or 'Carnaroli' rice, a slice of pumpkin, 50g of butter, 1 cup of grated grana cheese, a small onion, white wine, fresh rosemary, grana padano cheese.
Finely chop the onion and gently fry it in butter. Add diced pumpkin and chopped rosemary. Add rice and let it fry with all other ingredients for a minute or two, always stirring. Pour in a little white wine and let it evaporate. Pour enough boiling water (or boiling chicken stock) to cover rice. Add a little salt. Stir rice frequently. Add more boiling liquid if necessary. Check salt and add more if necessary. When rice is 'aldente' (cooked but firm) add grana padano cheese and stir vigourously. Mangiare subito!
