In a pot, heat oil over medium heat. Add shallot and cook, stirring occasionally, until softened and translucent. Add rice and stir to coat with oil.

Toast rice, stirring often. Meanwhile, whisk together 600 gr of pumpkin and water in a large bowl for 10 minutes. Stir broth mixture into pot, season with salt and pepper and bring to a boil.

Reduce heat to medium low, and cook, stirring occasionally to keep rice from sticking to the bottom of the pot. While cooking add tartufo mushrooms after 10 minutes. Add Parmesan and butter before serving.

Our recipes have been created by award-winning chef Renato Rizzardi

“La Locanda di Piero” — 2 Stelle Michelin