Pumpkin and Pancetta Risotto

Risotto:  it’s a stir thing

Originally appeared in the October 27, 2011 edition of the Southside Times.

Risotto—we’ve talked about it before; and if anything resonates it’s probably this:  It’s not fast food.  Of course, this is far from a bad thing.  The risotto method—which resembles a pilaf technique in the opening steps—utilizes a slow-simmering process to coax starch from the squat-shaped grains of rice.  We’re using Arborio for this pumpkin and pancetta permutation (mainly because of its easy-to-obtain availability), but you can also use carnaroli or vialone nano.

And speaking of availability, when it comes to procuring a pumpkin, this is prime time.  (And here’s a fun autumnal addition:  clean your pumpkin seeds, toast them appropriately, and use them as a garnish.  Just a thought.)  Click here to read more: (more…)

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