Pumpkin Risotto with Horse Shredded Meat Served in the Pumpkin

Ingredients

Method

Wash and clean the whole pumpkin. Bake in the oven at 180°C for 40 minutes to soften it. Cut off the top and, using a spoon or a knife, scoop out the flesh. Remove the seeds and cut the flesh into cubes. Place the pumpkin cubes in a bowl.
Wrap the hollowed-out pumpkin in aluminium foil and place it in the oven preheated to 50°C to keep it warm.
Toast the rice with a drizzle of olive oil, deglaze with the white wine and begin adding the vegetable stock. Add the pumpkin cubes. Halfway through cooking, add a handful of finely chopped rosemary. Cook the rice for 15 minutes. Off the heat, finish by stirring in olive oil (or butter) and plenty of Parmigiano.
Add the Horse Shredded Meat and stir quickly, allowing the risotto to rest for a couple of minutes.
Remove the pumpkin from the oven and transfer the risotto inside. Garnish with a final handful of Horse Shredded Meat, a few rosemary sprigs and a dusting of Parmigiano. Bring to the table and serve.