Per preparare il risotto: scaldare una pentola con un filo d'olio extravergine di oliva e, quando ben calda, tostarvi il riso per qualche minuto, quindi sfumare con il vino bianco e, quando evaporato, aggiungere il brodo vegetale poco per volta. Proseguire con la cottura classica del risotto.
Nel frattempo, ottenere una polpa dalla zucca già cotta, schiacciandola con una forchetta o usando un frullatore a immersione, aggiungendo un goccio di brodo se necessario. Unire la crema di zucca così ottenuta al risotto verso metà cottura. Una volta cotto il risotto, spegnere il fuoco e mantecare con il burro, il formaggio grattugiato e il succo di limone.
Per preparare il solido di mandarino: in un pentolino portare a bollore il succo di mandarino con l’agar-agar e versare il liquido in uno stampo creando uno strato alto 1 cm. Lasciar raffreddare il tutto, quindi tagliare a cubetti.
Per preparare la salsa al Büsción di capra: con l’aiuto di un frullatore a immersione emulsionare il Büsción con la panna fino a ottenere una crema liscia.
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