Risotto
Pavese Autumn.

A creamy pumpkin cream risotto with a spiral of gorgonzola cream and drops of balsamic vinegar with berries.

INSTRUCTIONS:
Prepare the pumpkin: cut it into slices and arrange on a baking sheet lined with parchment paper; season with salt, pepper, 2 tablespoons of oil, and rosemary sprigs, letting it marinate for 20 minutes. Then bake in the oven at 200°C (392°F) for 20 minutes. Once cooked, create a puree by blending the pulp in a mini food processor.
Prepare the berry sauce: put the mixed berries in a pot with a couple of tablespoons of water and sugar; bring to a boil, stirring occasionally over high heat, trying to prevent it from sticking. Immediately after, add the juice of one lemon and a pinch of salt, letting it simmer over medium heat for another 15 minutes. Now blend the sauce in a mini food processor, adding a bit of balsamic vinegar until it forms a smooth velvety sauce.
Prepare the Gorgonzola sauce: take 30 g of butter, 30 g of all-purpose flour, 150 ml of milk, and 200 g of Gorgonzola. In a small saucepan, melt the butter, add the sifted flour and milk, stirring with a whisk until the mixture thickens. Then add the Gorgonzola in pieces, stirring for a few minutes to blend everything together.Make the risotto: toast the rice dry, deglaze with white wine, and start adding the first ladles of broth. Continue this way for about 15 minutes, then add the pumpkin cream. After 3 minutes, remove the pot from the heat and add the Parmigiano Reggiano cheese.
Plate the dish, garnishing with a spiral of Gorgonzola cream and drops of berry sauce.