I have some carnaroli rice from Italy and decided to make this risotto di zucca by Antonio Carluccio, or pumpkin risotto by Antonio Carluccio, one of my favorite chefs. I got a locally grown butternut squash so I used that instead of pumpkin. I think most people are familiar with arborio rice but not carnaroli. Carnaroli is also from Northern Italy and is used to make risotto. It is considered the “caviar of rice.” It has a higher starch content and can stay firm longer as you cook risotto. This particular dish is a wonderfully creamy and delicious one for autumn. It comes from Antonio Carluccio’s Italian Feast but he says it originally comes from Hotel Cipriani in Venice. I adapted it to suit our tastes. The original recipe calls for Parmesan and I used pecorino romano. I also used water instead of chicken stock to make it vegetarian friendly. And I didn’t use rosemary.