PUMPKIN RISOTTO WITH CHESTNUT AND CALSTELMAGNO CHEESE CREAM

Ingredients
400g of Carnaroli rice, 100g of Parmesan. 50 g of butter, 1 Mantua type pumpkin
150 g of Castelmagno DOP, 150 ml of milk, 150 g of boiled chestnuts with bay leaves, 2 l of water, 1 stalk of celery, 1 red onion, 1 carrot, 1 apple, 2 cloves of garlic, 400 g of scaramella or muscle, 30 g of extra virgin olive oil, salt, aromatic herbs
Preparation
Place all the broth ingredients with the oil in a pan and brown everything well until the vegetables and meat are golden brown. Add the cold water and cook the broth for about 2 hours over low heat. Meanwhile, cook the pumpkin in the oven wrapped in aluminum foil for about 1 hour, then peel it and clean it from the inside. Blend it very finely and keep it available. In a pan, dry toast the rice, then add the broth little by little and cook the rice over a high heat, stirring constantly. After about 5 minutes of cooking, add the pumpkin cream and continue cooking. When cooked, remove from the heat and mix it with butter and Parmesan and put it on plates. Melt the Castelmagno with the milk until it becomes creamy in a saucepan, then use a spoon to add drops of sauce to the risotto, crumble the chestnuts directly onto the plate and serve.HIS MAJESTY, THE BUNET
Want to experience a homemade bunet? Here is the best known recipe, the one with bitter cocoa. Served in tiles or in rounded single portions… always delicious!
Ingredients
5 eggs, 200 g sugar, 30 g cocoa, 500 ml milk, 70 g amaretti biscuits, 1 small glass of rum
For the caramel:
100 g sugar, 2 tablespoons hot water
Preparation
Start beating three whole eggs and two egg yolks with the sugar until they become almost white. Add the sifted cocoa, then add half a liter of milk at room temperature, a small glass of rum and the crushed amaretti biscuits. In a saucepan, caramelize the sugar, when it has completely dissolved, add the water and mix quickly, then pour in the caramel thus obtained. in the bonet mold.
Pour the mixture into the mold and cook the bonèt in a bain-marie in the oven at 180° for 45 minutes. Test with a toothpick, dipping it into the bonet. If the bonèt is cooked, the toothpick will come out clean. Remove the bonèt from the oven, let it cool completely and then move it to the refrigerator. The next day, turn out the bonèt and serve it in slices, with crumbled dry amaretti biscuits or a soft amaretto to accompany the dish