Creamy pumpkin risotto with robiola fondue and duck speck

Ingredients for 4 people  
For the broth:
2 onions
2 celery stalks
2 carrots

For risotto:
1/2 glass of white wine
320 gr Carnaroli rice
500 gr of pumpkin
30 thick slices of duck speck
salt
pepper

For the fondue:
150 gr of robiola
100 ml of cream

For creaming:
60 gr of butter
70 gr of Parmigiano Reggiano

Sauté a thinly chopped onion with EVO oil. Add the cleaned pumpkin cut into pieces, salt and pepper and brown. Cover with vegetable broth and cook (about 30 min). When cooked, blend the mixture.

In a pan heat the cream and robiola over a low heat until it melts, blend and set aside.

Toast the rice with a drizzle of EVO oil, deglaze with white wine and add the pumpkin cream. Continue cooking with vegetable broth (about 16-18 min).

At the end of the cooking time, remove from heat and cream with butter and Parmesan cheese and plate.
Drizzle the risotto with fondue and lay the cold slices of speck on top.