Harvest Pumpkin & Pancetta Risotto Print Email

Amazing as a first course or side dish - pairs particularly well with salads, fall vegetables, chicken and pork dishes, as well as beef, lamb and game meats.

4 cups simmering chicken stock (More Than Gourmet brand Glace di Poulet Gold or Chicken Culinary Stock suggested)
½ cup onion
4 oz pancetta, finely chopped - separated
2 TBS butter
1 cup Italian Riso (rice), arborio or carnaroli
1 glass white wine (pref Pinot Grigio or Dry Vermouth)
¾ cup prepared pumpkin puree
2 TBS brown sugar, to taste
½ tsp dry ginger (or up to 2 tsp fresh)
¼ tsp cinnamon
pinches of ground cloves
grindings of black pepper, to taste
2-3 oz Reggiano-Parmigiano, grated
For serving: butter pats, ground nutmeg

Bring stock to a simmer in a saucepan.

In a Dutch oven or heavy 3 qt saucepan, saute onion and half of the pancetta in butter to soften over medium heat. Add Italian riso and saute for 2-3 minutes. Splash with wine and stir until almost gone.

Begin adding hot stock one ladleful at a time - add stock, stir and simmer until incorporated (2-3 minutes). This will be repeated throughout the recipe until the rice is tender (time depends on rice, temperature and your taste - 20-30 minutes estimated). If you run out of stock, replenish with a little water or more stock.

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