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, saute
the shallots and pumpkin in the oil for about 5 minutes. Stir in the
rice and cook for 2 minutes to toast the grains. Add the wine and
cook until completely reduced. Pour in one quarter 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 until the rice grains
are just tender and the risotto is creamy (about 15 minutes). Stir
in the pancetta, mascarpone and half of the Parmesan 2 minutes before
the risotto is finished. Serve in warm bowls and garnish with the
remaining Parmesan. Serves 4 as a first course or 2 as a main dish.
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