Risotto di zucca [Pumpkin risotto]

Ingredients

gr 300-400 small sugar pumpkin (peeled, seeded and chopped)
1 medium onion, chopped
1 tbsp fresh butter
¼ cup Tuscan extra virgin olive oil
3 cups arborio rice
6 cups chicken or vegetable stock, at a simmer
mature pecorino cheese, grated

Method

Melt the butter and olive oil in a large non-stick sauce pan. Sauté the pumpkin pieces and the onion until the pumpkin is soft. Add the rice and lightly toast it in the olive oil, butter and vegetable mixture. This should be done on low heat for two or three minutes. Add two cups of the broth, and bring to a low boil, stirring frequently. When this liquid is absorbed, add two more cups. Add additional broth after this is absorbed, as needed. The rice should be al dente and creamy, and the process should take about 20 minutes. At the end, I like to add another tablespoon of butter and up to half a cup of grated Tuscan pecorino cheese.