Clean and cut the pumpkin. Then crush it in blender until the you have the desired texture
Cut the shallot into fine pieces. Do the same with sage
On the hot skillet, poor olive oil and sauté the shallot for 2-3 min
Add sage, then sauté
Add a little bit of veggie stock just for the shallot not to burn
Add Pumpkin puree, and next Riso Carnaroli (rice)
Toast rice (very important) for 10 -12 min
Add white wine and cover rice with veggie stock
Make sure the wine is evaporated, cook the risotto for 15-20 min by adding stock (just to cover rice) and check the taste of the rice (must be al dente)
Meanwhile, cut Guanciale on thin strip and fry it
At the end, take risotto from the stove and stir in whole pack of "Casa Arrigoni " Stracchino