So this was my first time making risotto, and “one arm that’ll never work again” later, I see what all the fuss is about. I picked up the recipe from the book “A Chef for all Seasons” by the eponymous blog title author and master of life, Gordon Ramsay.

I’d like to acknowledge what an idiot I am in that it took me about 5 minutes to dice a shallot and I think I may be the kind of sap that needs to buy a Slap Chop® (relevant). Seriously, I need help.

Cubing up the small pie pumpkin I bought was no easy task either. It was hard to break through and even harder to detatch the meat from the candy hard skin. As the sort of person who throws a pumpkin carving party and buys trophys for the event (seriously) it feels great to start carving a pumpkin as the fall air moves in. However this small pie pumpkin was a different animal altogether and was really difficult to work through. I had to use my heavy duty pumpkin carving saw (yes, I have several sets of pumpkin tools) which finally made me able to get the pumpkin cut apart.

After prepping everything, I sauteed the pumpkin and shallots for a while.

Put the Arborio rice in and started the journey of the stir…

After about 10 minutes

After about 25 minutes and after adding the parmigiana and marscapone

Finally plated and ready to serve. My arm could barely lift my heavy All Clad copper bottom pan to spoon it in.

The texture was wonderful and the pancetta and pumpkin really lifted the dish, while subtly imbuing their own flavors. Definitely understand why risotto would truly test a chef and why its so rare that you see it on menus except for in small portions.

Pumpkin & Pancetta Risotto (from “A Chef for all Seasons” by Gordon Ramsay)

* 1/3 cup chopped pancetta

* 2 to 2 ½ cups light chicken stock

* 2 large shallots, chopped

* 1 pound pumpkin flesh, cut into ½-inch cubes (about 4 cups)

* 3 tablespoons olive oil

* Scant 1 cup risotto (Carnaroli, Arborio, or Vialone Nano)

* ½ cup dry white wine

* 2 tablespoons mascarpone

* ¼ cup freshly grated Parmesan

* Sea salt and freshly ground black pepper

Directions

1. Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside.

2. Heat the stock to a gentle simmer in a saucepan. In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes.

3. 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.

4. 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 about 15 minutes.



5. 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.