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Finely chop the onion and let it soften gently in a saucepan with a drizzle of extra-virgin olive oil.
Add the rice and toast it for about 2 minutes, then deglaze with the white wine.
Continue cooking by adding the hot stock little by little.
Halfway through cooking, add the pumpkin cut into very small cubes and also add the saffron threads.
Then add the ½ sachet of saffron and continue cooking the risotto until it reaches the desired consistency.
Meanwhile, cut the roe deer liver into cubes.
Melt the butter in a frying pan with the rosemary and brown the liver over high heat for no more than 1–2 minutes, so that it stays tender.
Season with salt only at the end.
Once cooked, remove the risotto from the heat and finish it with the butter and Parmigiano Reggiano, stirring vigorously until it becomes creamy and well bound.
To plate, spread the risotto onto the plate, distribute the roe deer liver cubes over the top, and finish with the rosemary and a drizzle of aged balsamic vinegar.