500 g pumpkin (or butternut squash), peeled and seeded
200 g slab pancetta (in one or two thick slices)
1 shallot or 1 small onion
½ glass dry white wine
1 liter vegetable broth
40 g grated Pecorino cheese
Extra virgin olive oil
Salt
Black pepper
Instructions
Cut two-thirds of the pancetta into small cubes and slice the remaining third into thin strips.
Finely chop the shallot and place it in a non-stick skillet along with 2 tablespoons of extra virgin olive oil and the diced pancetta.
Gently sweat the ingredients, adding a small ladle of boiling vegetable broth. Once the shallot becomes translucent, add the peeled, diced pumpkin and cook for about 10 minutes, stirring occasionally. Add a little more hot broth if necessary. Once softened, mash the pumpkin with a fork to form a rough purée.
In a separate saucepan, toast the rice with a drizzle of olive oil, stirring constantly with a wooden spoon for 2–3 minutes. Deglaze with the white wine and allow the alcohol to evaporate completely. Stir in the pumpkin purée and continue cooking the risotto as usual, adding hot broth one ladle at a time as each addition is absorbed.
Once the rice is cooked to al dente, turn off the heat. Add the butter and grated cheese, stir vigorously for about a minute to create a creamy emulsion, then cover and let rest for 2 minutes. In the meantime, pan-fry the thin strips of pancetta in a skillet until crisp and golden.
Divide the risotto among warm plates and garnish with the crispy pancetta strips. Finish with a grind of freshly cracked black pepper and serve immediately.
