Chicken livers with rice timbale

09020 CHICKEN LIVERS with RICE TIMBALE INGREDIENTS for 4 people: 300 g pumpkin (the peel and seeds), 1 onion, 1 rib of celery, 1 carrot, 30 g of bacon, 270 g of rice, 40 g butter, half a glass of dry white wine, 1 litre and 200 meat broth, 2 tablespoons grated Parmesan, salt and pepper. For the sauce: 1 small onion, 2 shallots, 250 g mushrooms, 60 g of ham fat. 150 g chicken livers, cleaned 30 g of butter, 1 tablespoon oil, half a bay leaf; 2 Sage leaves, 1 small glass of good cognac, half crumbled nut, a few spoonful of warm water, 2 tablespoons of cream, half a teaspoon of cornflour (cornstarch), 1/2 teaspoon of tomato paste, a pizzichino of Marjoram, salt and pepper. Prepared before all the accompanying sauce for yellow risotto mould. Chop the small onions and shallots along with the piece of ham fat and Sage leaves, then let it fry the whole thing together with the oil and butter in an earthenware dish. Add half a Laurel leaf also, then add shredded chicken livers and quickly rimescolateli to heat quite alive: toss with salt and some freshly ground pepper, moisten with cognac and liquor fire dates. When the flames are extinguished extract with perforated scoop the livers and keep them warm. At the same time put the mushrooms seasoning of culture, previously cleansed, washed, dried and cut into slices. Rimescolateli gently, then let them cook for ten minutes, sbriciolatevi over the nut and after a few minutes, mix the tomato paste dissolved in a bowl with the cornstarch and diluted it with two tablespoons of hot water. Let's restrict the sauce, stir, bake in the same container again the chicken livers, complete with cream and Marjoram. Stir well, turn off, close the lid and keep warm. Cut the pumpkin into pieces. Peel, wash and dry the rib of celery, carrot, half an onion and finely chopped vegetables, along with the bacon. Put the beat in a casserole prepared together with 20 g of butter and sauté slowly, add the pumpkin cubes, rimescolateli and let them cook for a few minutes, then adding the hot broth and continue boiling slowly for 20 minutes, then puree in Blender in order to get a broth of a beautiful golden yellow color. Now the other half chopped onion and Brown gently in a saucepan along with the rest in a saucepan together with the remaining butter and oil: mix the rice, mix well for a moment with the wooden spoon to ben intridersi in the seasoning, sprinkle with dry white wine and, when the latter will be evaporated, season with salt and a little peppergradually add the broth hot, dense and creamy pumpkin until the risotto is cooked al dente. Then finish with grated Parmesan cheese and the last knob of butter, stir, turn off the stove and then turn the risotto in individual molds previously tapered well buttered and then toss them in a hot oven (220 ›) for 5 minutes. When serving, pour mushroom sauce and chicken livers in a preheated dish and lay on top of each other, along with small conical yellow risotto pudding, garnished, the top of each with a little bit of the tasty sauce. Served piping hot. The secret: to make it shinier and also externally to soften the grains of rice packed in the stencil, you may want to brush the machine turn with a brush soaked in hot melted butter;