Pumpkin Risotto

Preheat the oven to 180°C (350°F) using conventional oven settings (top and bottom heat). Peel the pumpkin, remove the seeds, and first cut the flesh into slices about 1 centimeter (½ inch) thick, then slice these slices as thinly as possible. You will need 500 grams (1 lb) of pumpkin slices for four servings. Peel the onion and garlic and dice both finely.

Pour olive oil into a pot and sauté the onion, garlic, and chili flakes over medium-high heat. Once the onions are translucent, add the rice and stir-fry for 2 minutes.

Deglaze the pot with white wine and let the alcohol evaporate for about a minute, until you can no longer smell it. Add the pumpkin cubes and stock and stir briefly. Cover the pot and place it in the oven at 180°C for 25 minutes.

Meanwhile, wash the sage and gently pat dry. Heat two to three tablespoons of oil in a small frying pan. Carefully add the sage leaves to the hot oil using kitchen tongs and fry, turning occasionally, for 1 to 2 minutes, until dark green and slightly crispy. Transfer the sage leaves to a paper towel to absorb excess oil and sprinkle with coarse sea salt.

After 25 minutes, remove the pot from the oven and place it back on the stovetop over medium heat. The risotto won't look particularly creamy yet, but that's normal. Stir the risotto well and add Parmesan and ricotta (or butter).

Now stir the risotto for about 3 to 5 minutes until some of the pumpkin has turned into a soft puree, the remaining liquid has been absorbed by the rice, and the risotto has a wonderfully creamy porridge-like consistency.

Season the risotto with salt and pepper, divide it among four plates, and garnish with the crispy sage leaves. Serve with your choice of side dishes.