Cut a small part of the pumpkin and set aside.

You will need 60g of pumpkin puree. For this, cut the rest of the pumpkin into slices, on a baking tray covered with kitchen foil and roast in the oven for 30-40 minutes. When cooked, the pumpkin should be very soft. Discard the garlic and blend in a food processor until smooth.

Gently fry the chopped onion in a small casserole dish with a drizzle of extra virgin olive oil and a pinch of salt for about 10-15 minutes on a low heat, until golden brown and caramelised. Set aside.

In a large casserole dish, start to roast the rice on low heat with a pinch of salt, resulting in a more uniform al dente texture. Keep stirring the rice so it does not catch on the bottom of the pan and burn.

When the rice is very hot pour the wine in. Let the alcohol evaporate, set the cooking time to 15 minutes and add the stock a ladle at a time, little by little. Stir the rice occasionally and keep cooking.

Halfway through the cooking time, add the onion to the rice, along with the pumpkin cubes and the pumpkin puree. Once the time is up, taste the risotto and if you’re happy with the texture remove it from the heat. This step is called mantecatura, making the risotto creamier and increasing its natural ooziness with the right gestures and movements.

Add the gorgonzola, the Grano Padano cheese and butter to the rice. Stir with energy to incorporate extra air until the risotto is nice and creamy. Season to taste.

Plate the hot risotto straight away and garnish with the sage leaves and some extra gorgonzola.