Recipe courtesy Tyler Florence
Pre-heat oven to 350 degrees F. Split pumpkin and scoop seeds out. Drizzle with olive oil, season with salt and pepper then roast in oven for 25-30 minutes until tender. Puree in a food processor.
Place a large pot over medium heat and add a 3-count of olive oil. Add shallots and cook for 5 minutes, until soft. Stir in the rice making sure to coat all the grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock at time. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. Add water if you use all the stock. Season with salt and pepper; stir in butter and parmesan. Gently fold in roasted pumpkin puree and give it a final taste and seasoning. Spread out the risotto on a flat tray to cool in the refrigerator.
Once the risotto is completely cooled you can make the arancini. Roll into small bite-size balls, dredge lightly in seasoned rice flour and fry in hot 350 degree F oil. Drain on a paper towel and season with salt. Fry parsley leaves to use for a garnish. Serve with Blue Cheese Fondue and Port Wine Syrup.
Edited: October 9th, 2009