For sable crackers:
1. Place the flour, the 600 g chopped butter, the sugar and 400 g of grated Grana Padano cheese in the mixing bowl of food processor fitted with the leaf beater.
2. Process until the mixture is crumbly; then add the eggs and pulse again until the dough comes together. 
3. Carefully empty the dough mixture from the food processor and place it in the fridge to rest for at least 30 minutes, or even better, overnight. 
4. Roll out the chilled pastry to roughly 0.5 cm and with the help of a food ring mold cut out circles 
5. Bake at 160 °C for about 15 minutes.

For rice timbale:
1. Tost the rice in a pot with a little bit of fat and add a splash of white wine and allow it to evaporate. 
2. Add first the pumpkin sauce, then the hot vegetable stock and stir the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process until the rice is cooked, about 13 minutes. 
3. Add 25 g of butter and the grated Grana Padano cheese, then stir well.