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Pumpkin and Pancetta Risotto Recipe
1/3 C. chopped pancetta
2 - 2 1/2 C. chicken stock
2 large shallots, chopped
4 C. pumpkin flesh, cut into 1/2-inch cubes (about 1 pound)
3 T. olive oil
1 C. risotto rice
1/2 C. dry white wine
2 T. mascarpone
1/4 C. freshly grated Parmesan
sea salt and freshly ground black pepper
Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned
and crisp. Drain and set aside. Heat the stock to a gentle simmer in a saucepan.
In a large saucepan, saute the shallots and pumpkin in the oil for about 5
minutes. Stir in the rice and cook for 2 minutes to toast the grains. Add the
wine and cook until completely reduced. Pour in one quarter of the stock and
stir well.
Cook gently until the liquid had been
absorbed, then stir in another ladleful of stock. Continue cooking and stirring
until the rice grains are just tender and the risotto is creamy (about 15
minutes). Stir in the pancetta, mascarpone and half of the Parmesan 2 minutes
before the risotto is finished. Serve in warm bowls and garnish with the
remaining Parmesan. Serves 4 as a first course or 2 as a main dish.
Source: "Gordon Ramsey: A Chef for All Seasons"
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