Pumpkin and Black Garlic Risotto with Crispy Pancetta
Equipment
- Large skillet
- Ladle
- Wooden spoon
Ingredients
- 4 oz pancetta, diced
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 6 cloves black garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warmed
- 1 cup pumpkin puree
- 1 tablespoon fresh sage, chopped
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the pancetta in a large skillet over medium heat until the pieces turn golden and crisp. Remove the pancetta with a slotted spoon and set it aside, leaving the rendered fat in the pan.
- Add the olive oil and onion to the same skillet. Cook until the onion softens, then stir in the black garlic and cook for one minute more.
- Add the Arborio rice and stir to coat the grains with the fat. Pour in the white wine and cook, stirring, until the liquid mostly disappears.
- Ladle in the warm broth one cup at a time, stirring often and waiting until each addition is absorbed before adding the next. Continue until the rice is tender but still has a slight bite.
- Stir in the pumpkin puree and sage. Cook for two more minutes, then remove the pan from the heat. Add the butter and Parmesan cheese and stir until melted and creamy. Season with salt and pepper.
- Spoon the risotto into bowls and scatter the reserved crispy pancetta over the top.
Notes
Warm the broth slowly in a separate pot so the risotto stays at the right temperature while it cooks. If the finished dish thickens too much on standing, stir in a splash of extra broth before serving. The black garlic loses some intensity if it sits too long, so make this dish the same day you plan to eat it.
Course: Main Course
Cuisine: Italian
Equipment: Large skillet, Ladle, Wooden spoon
Cuisine: Italian
Equipment: Large skillet, Ladle, Wooden spoon