每个月的第三个星期一，意大利大厨马迪亚推荐他最爱的食谱，解答您所有的烹饪疑惑。

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1. 对于秋天，你最喜欢的是什么？                                                                                 马迪亚：我常常怀恋家乡的秋天。我喜欢秋天的美；喜欢那缤纷的色彩，喜欢那幽静的山谷中微微秋风送来的暖意，喜欢那刚刚采摘过上季果蔬的田野里躺着的落叶。
2. 当秋季到来的时候，你会不会更多的使用一些特定的果蔬？                                                         马迪亚：我必须说在秋天我很喜欢用南瓜来制作菜肴，但是我最喜欢的还是白松露。我正要在酒店制作白松露菜肴，跟我一起来吧，我会亲自给你讲解这道菜肴的制作方法。
3. 你最喜欢的秋季菜肴是什么呢？                                                                                 马迪亚：南瓜意式烩饭加帕尔马干酪。

菜谱：四人份南瓜意式烩饭加帕尔马干酪

• 一千克南瓜
• 一个小洋葱
• 八十克黄油
• 一升牛奶
• 三百克卡纳诺利米（制作意大利烩饭的特殊用米）
• 帕尔马雷奇亚诺干酪
• 盐和辣椒

把南瓜去皮，请确保南瓜是干的，然后把南瓜切成大块。将切块后的南瓜和一半的黄油一起放入调味锅，然后油炸切块的小洋葱。用盐进行调味，加入糖，然后一直等到南瓜被煮软，但不能煮成糊状。最后把米倒入平底锅并慢慢加入热牛奶。

把意式烩饭煮大约二十分钟，煮米应该在牛奶被吸收的时候进行，然后加入热水。用剩下的黄油和帕尔马雷奇亚诺干酪来调味。完成后请立即让客人享用。

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1. What do you like most about autumn?                                                        Mattia: I always think about autumn in my hometown. I love the beauty of autumn- the variety of colors, the silence around the hills with the gently blow of wind that still warm. The dried leaves around the fields where the last seasonal vegetables and fruits are picked!!! 
2. Do you use a certain fruit or vegetable more when autumn rolls around?                             Mattia: I must say I like to use pumpkin a lot during autumn, but my favorite is white truffle. I’ll be preparing special white truffle dishes at the hotel so come visit me and I’ll describe the dish to you in person!
3. What is your favorite autumn dish?                                                         Mattia: Pumpkin risotto with Parmesan cheese.

Recipe: Pumpkin risotto with Parmesan cheese for 4 people

• 1 kg pumpkin
• 1 small onion
• 80 grams butter
• 1 liter milk
• 300 grams of rice carnaroli (special rice for risotto)
• Parmesan Reggiano cheese
• salt, pepper

Peel the pumpkin and make sure it is dry. Cut pumpkin into chunks. Place into a saucepan with half of butter and fry with the small onion chopped finely. Season with salt, add sugar and cook until the pumpkin is soft, but not mushy. Pour the rice into the pan and slowly add the hot milk.

Cook the risotto in about 20 minutes. If the rice should be cooked when the milk is absorbed add hot water. Season with the remaining butter and Parmigiano-Reggiano. Serve immediately.