Risotto with Squash and Pancetta

posted by lgskis 08-29-98 8:32 AM

Risotto with Squash and Pancetta

In Alba, and throughout the region of Peidmont, a pumpkin-like squash called zucca is found on many fall menus. Butternut squash substitutes nicely here.

6 cups canned low-salt chicken broth
1 cup dry white wine
2 tablespoons olive oil
3 ounces pancetta, coarsely chopped
2 cups (1/2 inch pieces) peeled butternut squash (about 18 ounces)
1/2 cup finely chopped onion
2 cups arborio rice
2 tablespoons (1/4 stick) butter, room temp
2 tablespoons grated Parmesan
Additional grated Parmesan

Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.

Heat oil in heavy large sauce pan over medium heat. Add pancetta; saute` 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot broth, 1 cup at a time, until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.

Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve,passing additional Parmesan separately.

Serves 6 as a first course.

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