Spread the frozen chestnuts on a baking sheet and defrost in the oven, then remove and preheat the oven to 190 °. Wash the pumpkin, cut in half and scrape out the seeds with a spoon. Cut the pumpkin halves into thin slices. Mix approx. 100 ml of olive oil with coriander, chilli, salt and pepper in a deep plate, turn the pumpkin pieces one by one and then place them close together on a baking sheet lined with baking paper and bake for 30 minutes.
In the meantime, roast the chorizo cubes in a pan without fat until crispy (you lose a lot of fat in the process), then place in a sieve so that more fat drips off. Cut the sage into fine strips. Mix the chorizo, chestnuts and sage with about 1 tablespoon of olive oil, salt and pepper and pour over the pumpkin wedges, bake everything in the oven for another 10 minutes. Take the baking sheet out of the oven and roughly chop the mixture. It already tastes great!
Fry the onions and garlic in a large saucepan for about 3 minutes. Then add the rice and stir-fry until translucent. Deglaze with the wine and simmer over low to medium heat, stirring, until the rice has absorbed the wine. Now add a ladle of broth and stir again until the rice has soaked up the liquid. Gradually add enough broth, while stirring, until the rice is ready - it should be done but still have a bit of bite. This takes at least 15 minutes (from then on try again and again!).
Now gradually stir the chopped pumpkin mixture, parmesan, butter and mascarpone into the risotto. If it looks too dry, add a little more stock or hot water. It shouldn`t be firm, but also not too soupy, but rather flow a little. Remove the pot from the heat, cover and let rest for 5 minutes, then serve and enjoy!
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