1. Start your recipe by preparing the pumpkin that will serve as a container for serving your risotto.
2. Slit the top of the pumpkin to remove what will become the ‘soup tureen lid’. Remove all the seeds and filaments from the lid and inside. With the help of a spoon, now hollow out the pumpkin evenly by removing the pulp: you should obtain about 600 g of pulp. Keep it aside in a bowl.
3. Now prepare the ingredients you will need to make the rice.
4. First of all, boil the pulp obtained from the pumpkin using about half of the vegetable stock.
5. This will take 15-20 minutes. Once boiled, blend it all together using an immersion blender and set aside. Remove the casing from the sausage and coarsely shell it by hand.
6. Heat a nonstick frying pan and brown the sausage, shelling it evenly while browning. When it is well browned and has lost most of its fat, drain on a paper towel-lined plate and set aside.
7. Cut the taleggio cheese into 1-2 cm cubes and set aside.
8. Cut the California Prunes into thin slices (julienne).

For the Risotto

9. In a large, shallow pan, wilt the finely chopped onion.
10. Once wilted, add the rice, stir for 1-2 minutes and then deglaze with white wine
and start cooking the rice. Use the vegetable stock initially, then continue with the
mashed pumpkin pulp, using the stock where necessary.
11. About halfway through cooking add the browned sausage, keeping a small
amount aside for the final decoration.
12. Once the risotto is almost ready, but still al dente, turn off the flame and stir in
the butter, oil and grated Parmesan cheese. Then add the julienne-cut prunes, keeping a small amount aside for the final garnish, and stir well to mix everything together.
13. Now transfer the finished risotto to the hollowed-out pumpkin, then garnish with
a few pieces of browned sausage, a few slices of prune, the hazelnut kernels and
pumpkin seeds.
14. Now close the pumpkin with its lid and let it rest for a couple of minutes.
15. Bring to the table, open your pumpkin and serve immediately!