Risotto with Pumpkin and pancetta

Risotto with Pumpkin and Pancetta

Beautiful recipe from the TV series 'Cook like an Italian' by Essteele's ambassador Silvia Colloca.

Serves 4

Ingredients:

• 2 chicken stock
• 100 g of pancetta cut into small cubes
• 60g butter, diced
• 2 tablespoons extra virgin olive oil
• 1 small brown onion, finely chopped
• 2 garlic cloves, crushed
• 1/4 (800g) Japanese pumpkin, peeled, seeds removed, cut into 1cm cubes
• 2 cups (350g) arborio rice
• 1/2 cup (125ml) dry white wine
• 1/3 cup (35g) finely grated parmesan, plus extra to serve

Method:

1. Place stock in a saucepan over high heat and bring to the boil. Reduce heat to very low so stock is barely simmering.
2. Place the pancetta in a sauté pan with 1 tablespoon of oil and cook over medium-low heat for 2-3 minutes or until crunchy. set aside.
3. Add 1/2 of the butter and oil to the pan and heat over medium-low heat. Add onion and garlic, cook for 1 minute, then stir in pumpkin. Cook for a further 5 minutes, stirring occasionally, then season. Add rice, stir for 1 minute, then add wine, bring to the boil and stir until reduced by half.
4. Add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding the next. Continue, stirring constantly, for 15-18 minutes until stock is absorbed and rice is al dente.
5. Remove from heat, add remaining butter and cheese, stir well, add a little extra stock and cover with a lid and leave for 2 minutes.
6. Serve with freshly ground black pepper and crunchy pancetta on top.