Pumpkin And Pancetta Risotto Food

CHEF GORDON RAMSAY'S PUMPKIN AND PANCETTA RISOTTO

Steps:

• 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, gently saute the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down. Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually adding the stock, until the rice grains are just tender and the risotto is creamy. The whole process should take about 15 minutes. About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warmed bowls, sprinkled with the remaining Parmesan.

PUMPKIN PANCETTA RISOTTO

Steps:

• In a large saucepan, heat chicken broth over medium-high heat until it just starts to boil. Reduce heat to low to keep the broth at a simmer.
• Heat olive oil in a deep nonstick skillet over medium-high heat.
• Add the onion and pancetta, and cook until the onion begins to turn translucent.
• Add the rice, and cook, stirring frequently, for 5 minutes.
• Add the dry white wine to the pan, using a spatula to scrape the bottom of the pan and loosen any bits stuck to the pan. Continue to stir until the wine is absorbed.
• Add the hot broth, about 1/2-cup at a time, to the arborio rice, stirring constantly until all of the broth is absorbed before adding more broth.
• Once all of the broth is added, add the pumpkin puree and parmesan cheese, and continue cooking and stirring another 5 minutes.
• Remove from the heat.
• Meanwhile, place the butter in a 2-cup glass measuring cup. Cook on high for 3 minutes, or until the butter solids turn golden brown.
• Carefully remove the measuring cup from the microwave. Add the sage to the browned butter and let stand for 1 minute while it fries.
• Portion the risotto into bowls, and top with some of the sage and browned butter. Sprinkle with additional parmesan cheese and serve.

PUMPKIN RISOTTO

Steps:

• In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
• Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
• Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
• Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

GARLICKY PUMPKIN RISOTTO

Steps:

• Make the pesto. Pulse the basil, garlic and pine nuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured purée. Pour into a bowl and fold in the parmesan.
• Blanch remaining garlic in boiling water for 3 mins, until slightly softened. Drain, return to the pan with 200ml/7fl oz of the chicken stock and half the butter. Simmer for about 15 mins until the garlic is soft and coated in the syrupy stock. Remove from the heat. You can do this up to 4 hrs in advance.
• Heat oven to 200C/fan 180C/gas 6. Toss the pumpkin cubes with the olive oil in a roasting tin, and roast for 10-15 mins until the flesh is just tender.
• Make the crispy shallots. Dust them in the flour and shake off excess. Heat 2cm oil in a large pan and fry until light golden brown. Drain and keep warm.
• Sweat the onion in the remaining butter in a large shallow pan until soft, about 5 mins. Tip in the rice, raise the heat and toast until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before you add the next ladleful.
• Once the rice is al dente, fold in the 2 cheeses, garlic cloves and pumpkin and cook for 2 mins. Serve with a drizzle of pesto and the shallots on top.

PUMPKIN SHIITAKE RISOTTO WITH PANCETTA AND PINE NUTS

Steps:

• Bring chicken stock and 1/2 cup water to a simmer in a medium saucepan. Keep warm over low heat. Set aside 1/4 cup of warm stock mixture.
• Heat a large saucepan over medium heat. Coat pan with cooking spray. Add pancetta; cook 5 minutes or until crisp, stirring frequently. Add mushrooms, onion, and garlic; cook 6 minutes or until tender.
• Stir in rice and sage; cook 1 minute, stirring frequently. Add wine; cook 30 seconds or until liquid is absorbed.
• Stir in 1 1/4 cups stock mixture and salt; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding more (about 22 minutes total).
• Remove from heat; stir in pumpkin, mascarpone, chives, and pepper. Stir in reserved stock mixture as needed until risotto is desired consistency.
• Spoon 1 cup risotto into each of 4 bowls; sprinkle evenly with pine nuts.