Pour broth into a small pot with a lid and set the heat to low. When we add the broth later we don't want to interrupt the cooking process, so we'll start the warming up process at the beginning.

Place a large pan on a medium-high heat and add a third of the butter. Don't let the butter brown too quick as it'll burn.

Add the onion, the chili and the pancetta into the pan and fry the ingredients until the pancetta is brown, stirring only occasionally.

Add the remainder of the butter and the olive oil into the pan. (Be even more careful to not burn butter, as you are already working with a hot pan).

Add the pumpkin, the garlic, the bay leafes, the sage leafes and the rice. Fry the onions and the rice until the rice starts to become transclucent at the tips/edges.

Clean the pan by adding the wine and let the alcohol evaporate a little. Goal here is to ensure nothing is sticking to the pan from the ingredients. 

Reduce the heat to medium low and add a quarter of the broth. Mix the broth with rice mixture and then let it sit and simmer, stirring every now and then. Let simmer until most of the broth is soaked up.

Once most broth is mostly absorbed, add another quarter of the broth and repeat this until all the broth is used. Just before you reach your desired consistency (we prefer a creamier risotto!), mix in the tumeric and parmesan.

Season with Thyme, Rosemary, Sage, Pepper and Salt to taste. Be careful to not oversalt as It might already be quite salty due to the broth and parmesan. 

Add the pumpkin seeds and the truffle oil to the Risotto to finish and then serve.