Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
1 (3/4 to 1 pound) pumpkin, peeled and chopped into bite-sized pieces
2 fresh bay leaves
3 cups vegetable stock, plus 1 cup vegetable stock
1 1/2 cups arborio rice
3 tablespoons freshly grated Parmesan
1 tablespoon butter
Sea salt
Freshly ground black pepper
1 recipe Amarone sauce, recipe follows

Directions

Pumpkin Puree:

In a large heavy-bottomed pot, heat olive oil and then add the onions. Gently fry until
soft and translucent. Add the pumpkin, bay leaves and 1 cup of the vegetable stock. Bring
to a simmer and cover. Steam over low heat for 15 to 20 minutes. Add a tablespoon of
remaining stock to the pumpkin base and mash it down into a puree using the back of a
wooden spoon or spatula.

Risotto:
In a large, heavy-bottomed pan, heat some olive oil and add the rice. Add the remaining
stock and cook for 12 minutes with the lid on until the stock has been absorbed, the rice
is al dente, and has a lovely creamy consistency. Add the pumpkin puree into the risotto
pan and stir together.

Finally, add freshly grated Parmesan and butter to the pan and stir well. Season with sea
salt and pepper.

Serve the risotto on individual plates and spoon the Amarone Wine Sauce over

top.

Ingredients

Amarone Wine Sauce:
2 cups Amarone wine
Kosher salt
1 teaspoon sugar
1 bay leaf
1/4 teaspoon ground cinnamon
3 1/2 teaspoons all-purpose flour
1 cup water

Directions

In a medium-sized pan, heat the Amarone wine, a
pinch of salt, sugar, bay leaf, and cinnamon. Stir well and heat over a low flame until
the sugar is dissolved.

In a small bowl, mix together the water and flour. Gradually add the flour and water
mixture to the pan, continually stirring, until the sauce has the desired consistency and
flour is cooked (the sauce should be clear).