The pumpkin is grated, salted and mixed with a little bit of ginger, sugar, chili and, if you like, bay leaf. Mixture must rest for about 1 hour. Next, squeeze the pumpkin in a tea towel, collecting the juice. The pumpkin is cooked in melted butter with diced shallots for 10-15 minutes. Here you can extinguish with pumpkin juice.
25 min. before the time of the meal put the butter in a saucepan. Add shallots and cook until translucent. Add risotto rice and sauté until long grain rice is translucent. Deglaze with a tiny bit of white wine (white wine will boil away – unfortunately).
Add the pumpkin soup and gradually add twice the amount of liquid as long grain rice (e.g. 400ml clear soup for 200g long grain rice, equals about 4 people). Simmer gently for about 20 minutes until the long-grain rice “waves”, or swirls. Fold in ice-cold butter cubes (binds), add freshly grated Parmesan and season with salt, juice of a lemon, sugar and white pepper.