for 4 people
1 pumpkin from 2 kg – 300 g of Carnaroli rice – 4 shallots – 1/2 celery – 1 carrot small – 1 zucchini with flower – 70 g of butter – 30 ml ofextra virgin olive oil – 30 ml of White wine – 40 g of parmesan cheese grated – 70 g of raw chestnuts – 5 g of salt – 1 g of ground pepper
to garnish: 15 g of roasted pumpkin seeds – 40 g of Melonasporum black truffle – edible flowers dried

– Eliminate a tiny slice from each chestnut, that will be more easy to peel; arrange the fruits on a pan together with whole pumpkin and bake a 140 ° for 40 minutes. Meanwhile, prepare a liter of vegetable stock boiling the celery, carrot and zucchini with the flower, all cut into small pieces, in addition to scallion peel to give color.

– Slice so i shallots finely and put them to stew On fire very sweet in a saucepan with theoil, 30 g of butter and salt for about 30 minutes. Remove from the oven the pumpkin, cut the top and empty it of seeds and filaments. Withdraw 200 g of pulp paying attention to do not ruin the appearance of the pumpkin e frullatela.

– You do to toast the rice in a pan a low fire is without seasoning, mixing it with your hand. When it becomes too hot to continue without burning you, raise the flame and blend with white wine. As soon as it is evaporated paid almost all the broth hot (the amount of liquid must be such that you can cook the rice for as long as necessary) e boil for 10 minutes over high heat so that the water will stir the beans. During cooking add the stewed shallot. Peel the chestnuts and chop them.

– Switch off rice al dente, pour a little hot stock again because it is not dry and stir with the remaining butter, parmesan and pumpkin pulp. Add the chestnuts and pepper.

– Fill the pumpkin with rice and bake a 140 ° for 10 minutes. Garnish with truffle flakes, pumpkin seeds and edible flowers.