Pumpkin risotto

This risotto consists of 2 steps: risotto and a cream to go with it.
Ingredients for 4 serves
For the cream:
100 gr gorgonzola dolce goat cheese
250 ml cream
For the risotto:
Vegetal stock
2 scallions
50 gr butter
200 gr Vialone Nano rice “Domenico Fraccaroli”
300 gr pumpkin pulp
2 amaretti biscuits
To garnish:
4 amaretti biscuits
Balsamic vinegar

The cream:
In a small pot, boil the cream for 5/8 mins until it dries.
Remove the pot from the heat and add the gorgonzola cheese and stir until it melts. Pour it through a strainer and keep the sauce in a warm place for later.
The risotto:
Heat the stock and, in a separate pan, heat the butter. Start cooking the pumpkin cut in small pieces until it is half cooked.
Chop the scallion finely and fry it in the butter until it gets slightly translucent.
Add the rice, turn up the heat and stir it briskly with a wooden spoon. The rice will now begin to lightly fry, keep stirring and after a minute it will look slightly translucent. 
Add the pumpkin and a ladle of stock, stir until the liquid is fully absorbed. When it appears almost dry, add another ladle of stock and repeat the process. As the rice cooks you will see that it will take on a creamy consistency as it begins to release its natural starches. 
Add a good pinch of salt if necessary.
When the rice is soft but still firm to the bite, remove the pan from the heat and add the Parmesan cheese.
Add the crumbled amaretti biscuits to the rice and stir.

Now put the risotto in the plates with a crumbled amaretto biscuit in the middle of it, garnish it with a few drops of balsamic vinegar, add a spoon of sauce and serve it.
… Buon Appetito!