Chef Gordon Ramsay's Pumpkin & Pancetta Risotto

"A risotto with a lightly browned diced pumpkin brunoise, some smoky, crisp pancetta, and tangy Parmesan makes a good light meal." Chef Gordon Ramsay

• 1/3 cup chopped pancetta
• 2 to 2 1/2 cups light chicken stock
• 2 large shallots, chopped
• 1 pound pumpkin flesh, cut into 1/2 inch cubes (about 4 cups)
• 3 tablespoons olive oil
• Scant 1 cup risotto (Carnaroli, Arborio, o Vialone Nano)
• 1/2 cup dry white wine
• 2 tablespoons mascarpone
• 1/4 cup freshly grated Parmesan cheese
• Sea salt and freshly ground black pepper

METHOD

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 sauté 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.

Serves: 4 as a first course or 2 as a main dish.

Reprinted with permission from ©2000, 2005 Gordon Ramsay, A Chef For All Seasons, published by Ten Speed Press

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