Risotto with pumpkin and blue cheese

Peel the pumpkin from the skin and seeds, cut into large cubes, and boil in boiling water for 40 minutes.

Remove pieces of pumpkin with a slotted spoon, let cool, blend into a smooth puree and add salt.

Prepare the sauce. Pour milk into a saucepan, bring to a boil, add 50 grams of gorgonzola and mix well. Then strain the sauce through a sieve.

Finely chop the shallot.

Heat half of the butter in a large saucepan, add the onion, and sauté until translucent, stirring.

In a separate pot, heat the broth and let it simmer quietly on the stove.

Pour rice into the saucepan, add salt, and fry while stirring until the grains absorb the oil and become transparent.

Pour in white wine and let it evaporate.

Cut the remaining pumpkin into small cubes.

Pour in a ladle of broth and let it absorb into the rice without stirring.

Add chicken broth with a ladle, allowing it to fully absorb into the rice each time before adding the next. At this stage, the risotto needs to be stirred continuously for about 7 minutes.

As soon as the rice becomes a little softer, add the pumpkin cubes and cook for about 7 more minutes; the rice should be al dente with 2 minutes to go.

Mix in the pumpkin puree, remove the rice from the heat, stir, let it warm for a minute, and take it off the heat.

Stir in butter into the rice with upward movements, add grated parmesan. Season with salt and pepper, and mix the rice well until creamy consistency.

Spread the risotto on flat plates and drizzle with blue cheese sauce in a careless manner. Cut the remaining gorgonzola into cubes and garnish the risotto. Serve the risotto immediately.