Method

• 1.
  Preheat the oven to 180ºC.
• 2.
  Trim and peel the pumpkin, cut in half lengthways, then scoop out and discard the seeds. Chop into 2.5cm chunks. Peel the onions and cut into wedges, then place both in a large baking dish or roasting tray.
• 3.
  Drizzle over 1 tablespoon of olive oil, sprinkle with paprika, season with sea salt and black pepper, then mix well. Roast for 40 minutes or until almost cooked through.
• 4.
  Place the porcini in a bowl, just cover with boiling water and leave to soak for 10 minutes, then drain (reserving the soaking liquor) and roughly chop.
• 5.
  Scatter the porcini and rice into the tray of pumpkin. Warm the brandy in a pan over a low heat for 30 seconds. Using a long match, flambé the brandy, then pour it over the rice.
• 6.
  Finely grate the Parmesan and mix with the cream, then pour over the rice, along with 400ml of water and the soaking liquor, discarding the last gritty bit.
• 7.
  Return the dish to the oven and cook for a further 25-30 minutes or until all of the liquid has been absorbed and the rice is cooked.

• 8.
  Pick the parsley leaves and roughly chop with the cornichons. Peel and finely grate the garlic into the mix, then give it all a final chop together, until evenly combined.
• 9.
  Serve the rice topped with a good sprinkle of the parsley mix and finish with a drizzle of extra virgin olive oil.