Creamy Pumpkin Risotto with Robiola and Crispy Pancetta

Risotto alla Zucca with Robiola and Crispy Pancetta

Category: Main Course
Servings: 4

Ingredients:

Instructions:

1. Prepare the Broth: Start by preparing the vegetable broth. Peel and roughly chop a carrot, removing the ends. Place it in a pot of water, season with a pinch of salt, and bring to a boil. Once boiling, cover the pot and simmer for about 30 minutes. After the cooking time, strain the broth through a fine-mesh sieve and set it aside. This will serve as the base for your risotto, adding depth of flavor throughout the cooking process.

2. Prep the Vegetables: While the broth is simmering, finely chop the shallot, sage leaves, and rosemary. For the pumpkin, peel it and cut it into small cubes of about 2 cm. Once chopped, transfer the pumpkin into a food processor and blend until the texture is finely puréed. This will help create a creamy texture in the risotto later on.

3. Cook the Pumpkin: In a large pan, heat the extra virgin olive oil over low heat. Add the shallot, sage, and rosemary, cooking them until the shallot becomes golden and fragrant. Then, add the finely chopped pumpkin to the pan, stirring well. Cook the mixture for about 15 minutes over low heat, gradually adding a little bit of vegetable broth to prevent it from sticking to the pan. The pumpkin should soften and blend nicely with the aromatic herbs.

4. Toast the Rice: Next, add the Carnaroli rice to the pan and toast it for about 2 minutes, stirring constantly. This step helps to bring out the nutty flavors of the rice and prepares it for absorbing the liquids. Once the rice is toasted, deglaze the pan with the white wine, stirring to incorporate it. Allow the alcohol to cook off, which should take about 1-2 minutes.

5. Cook the Risotto: Begin adding the vegetable broth to the rice, one or two ladles at a time. Stir the rice frequently, ensuring it absorbs the liquid before adding more. Continue this process for about 20 minutes or until the rice reaches an al dente texture. Keep an eye on the rice, adding more broth as needed and stirring to prevent it from sticking.

6. Prepare the Toppings: A few minutes before the risotto is ready, prepare the final components. Cut the robiola cheese into small cubes and set it aside. Slice the pancetta into thin strips and then cut it into small squares.

7. Finish the Risotto: Once the rice is cooked, remove the pan from the heat. Stir in the cubes of robiola cheese, allowing it to melt and create a rich, creamy texture in the risotto. Let the risotto rest for a couple of minutes to allow the flavors to meld together.

8. Crisp the Pancetta: In a separate pan, cook the pancetta over medium heat until it becomes crispy and golden. This will take about 5 minutes. Once cooked, remove the pancetta from the pan and drain it on a paper towel to remove any excess grease.

9. Serve and Enjoy: Spoon the creamy risotto onto plates, topping it with the crispy pancetta for an extra crunch and savory contrast. Serve the risotto while it is still hot, and enjoy this delightful and comforting dish that combines the sweetness of pumpkin, the richness of robiola cheese, and the satisfying crispness of pancetta.

Tips:

• You can use any type of seasonal pumpkin for this dish, but make sure to purée it well for the best texture.
• If you want a more intense flavor, feel free to add a little more rosemary and sage to the risotto while cooking.
• The pancetta adds a lovely crunch, but if you’re looking for a vegetarian version, you can omit it and use toasted pumpkin seeds for a similar texture.

Pairing Suggestion: This risotto pairs beautifully with a glass of crisp white wine, such as a Sauvignon Blanc, which complements the richness of the cheese and the earthiness of the pumpkin.