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Colorful and savory, this risotto features the combination of sweet pumpkin (zucca gialla) and bitter red radicchio.

1  1/2 lb (600 gr) pumpkin
5 cups (1 liter) chicken or beef broth
2 tablespoons extra-virgin olive oil
2 oz + 2 oz (60 + 60 gr) butter
4 oz (120 gr) onion, finely diced
1  1/2 cups (300 gr) arborio rice
3 oz (100 gr) freshly grated parmigiano reggiano cheese
salt and pepper
4 oz (120 gr) red radicchio, cut in small pieces

After about 18 minutes stir in the the rest of the butter, and the parmigiano reggiano cheese. Continue stirring and adding broth. The rice will be ready in about 2 more minutes, when al dente (firm but not too soft or overcooked). Cooking time may vary. Let the risotto set for about 2 minutes. Serve hot decorated with radicchio leaves.

Skin the pumpkin, remove seeds, and cut in small dices. Warm the broth to a simmer.  

In a saucepan put 2 tablespoons extra-virgin olive oil and 2 oz (60 gr) butter, and turn heat to medium. When the butter starts foaming, add onion, and sauté until the onion becomes soft.

Add pumpkin . . .

. . . . stir . . .

. . . . and add approximately 1/2 cup broth.

Cover and cook for about 5 - 10 minutes, or until pumpkin is soft.

Add the rice, stir for about 2 minutes.

Add 1/4 cup broth, salt, pepper, and stir to evaporate. Stir continuously to prevent the rice from sticking to the pan.

When the rice begins absorbing the liquid, add more broth.

Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste.  

After about 10 minutes add radicchio, and continue stirring and adding broth.

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