PUMPKIN AND PANCETTA RISOTTO

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 uncooked risotto rice (Carnaroli, Arborio or Vialone Nano)
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan cheese, divided use
Sea salt and freshly ground black pepper (to taste)

Heat a dry nonstick 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, saute 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 had 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 of 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
Source: A Chef for All Seasons by Gordon Ramsay