Butternut Squash and Pancetta Risotto - YUM!

So, the next time you're at home wondering what to make for dinner. MAKE THIS! Dear God make this recipe, it is so damn good. Yes, it takes a little bit of time to make, but this, this is worth waiting for. Have you ever seen Hell's Kitchen? This is that guy's recipe, the original recipe calls for pumpkin instead of butternut squash, but I didn't feel like giving a pumpkin a proctology exam and pulling all its guts out, so I just used squash and the recipe still KICKED ASS.

Pumpkin and Pancetta Risotto
Recipe courtesy Gordon Ramsay's A Chef for All Seasons

Ingredients1/3 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, or Vialone Nano)
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan
Sea salt and freshly ground black pepper

Directions
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 about15 minutes. About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan.

Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan.

EAT, ENJOY, SMILE, RUB BELLY, GO BACK FOR MORE