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1
In a large heavy-bottomed pot, heat olive oil and then add the onions.
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2
Gently fry until soft and translucent.
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3
Add the pumpkin, bay leaves and 1 cup of the vegetable stock.
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4
Bring to a simmer and cover.
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5
Steam over low heat for 15 to 20 minutes.
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6
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.
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7
Risotto:
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8
In a large, heavy-bottomed pan, heat some olive oil and add the rice.
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9
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.
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10
Add the pumpkin puree into the risotto pan and stir together.
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11
Finally, add freshly grated Parmesan and butter to the pan and stir well.
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12
Season with sea salt and pepper.
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13
Serve the risotto on individual plates and spoon the Amarone Wine Sauce over top.
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14
In a medium-sized pan, heat the Amarone wine, a pinch of salt, sugar, bay leaf, and cinnamon.
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15
Stir well and heat over a low flame until the sugar is dissolved.
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16
In a small bowl, mix together the water and flour.
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17
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).
