Pumpkin Pancetta Risotto Food

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.