Recipe by chef Giuseppe Maffioli, restaurant Carlo Magno.
Clean the pumpkin, wrap the pumpkin in a sheet of aluminum paper and put it in the oven at 180°C for 40 minutes. Take it out of the oven, remove the skin and emulsify in the termomix with the other ingredients till to an homogeneous result is obtained. Keep it covered with a sheet of film in a warm area of the kitchen.
Mix in a steel bowl with a whisk albumen, Pecorino and skimmed dried milk. Pour milk and cream into a aluminum pot and bring them to the boil. Slowly pour them into the first mixture. Mix well and pour back into the pot, bring to 85°and remove from heat, bring down the temperature and cook until creamy.
Clean the mushrooms with a damp cloth, cut them into cubes of about 5 mm per side, brown them in a non-stick aluminum pan with oil, at the end season with salt and thyme leaves. When they are lightly browned, pour them over a sheet of absorbent paper and keep in a warm area of the kitchen.
Put the oil in a copper saucepan and sauté half an onion, when it is golden, remove it and pour in the rice. Let it toast well, add the white wine and let it evaporate completely, then pour the chicken broth a little at a time, taking care to stir constantly. Halfway through cooking, add the pumpkin cream and continue cooking without ever lowering the heat. After about 15-18 minutes the rice will be ‘al dente’, at this moment the broth will be completely absorbed, remove it from the heat, add the fresh butter and Parmesan. Cook it until creamy.
Put pecorino ice cream in a glass, cover it with a portion of creamy risotto and garnish with a spoon of roasted cardoncelli.