Acquerello with pumpkin and crispy sage

Cut the pumpkin into cubes and set aside 200 g. Put the rest in a pan with a drizzle of extra virgin olive oil and a small ladle of stock. Cover and cook over a low heat for 15-20 minutes, adding a little stock only if needed. When the pumpkin is tender, blend it into a smooth, thick cream.

Heat a drizzle of extra virgin olive oil in a frying pan and spread the reserved cubes in a single layer. Brown them over a medium-high heat for about 8-10 minutes, turning them gently: they should be tender inside without falling apart. Season with salt and keep warm.

In a saucepan, soften the finely chopped shallot in a drizzle of oil over a low heat, without letting it colour. Add Acquerello and toast it lightly. Deglaze with the white wine and let it evaporate.

Add the hot stock a little at a time, stirring regularly. Halfway through the cooking time shown on the tin, stir in the pumpkin cream. Continue adding stock as needed, until the grains are cooked but still firm.

Meanwhile, wash the sage leaves and dry them thoroughly. Heat a thin layer of seed oil in a small pan and fry the leaves a few at a time, for a few seconds. Remove them as soon as they turn crisp, before they darken, and lay them on kitchen paper.

Take the saucepan off the heat while the risotto is still soft. Add the cold butter and the Parmigiano, stirring vigorously, then season with salt and pepper.

Divide between the plates and top with the pumpkin cubes. Add the crispy sage at the very last moment and serve.