Butternut Risotto with Pancetta and Fried Sage

Updated at: Wed, 25 Oct 2023 14:40:24 GMT

Step 1

1. Preheat the oven to 450F (230C). Line a baking sheet with foil and grease lightly with vegetable oil or cooking spray.

Step 2

2. Split the butternut squash in half lengthwise and remove the seeds by scraping them out with a spoon. Grease the squash generously with vegetable oil or cooking spray. Place it cut side down on the baking sheet, and roast in the oven for 35-40 minutes or until very soft and mushy.

Step 3

3. Remove the squash from the oven, and scrape out the flesh. In a blender, combine the flesh and 1/2 cup chicken stock. Blend on high until very smooth and velvety. Add more stock if needed to blend.

Step 4

3. In a medium pot over medium-low heat, cook the pancetta until it's very crispy and has rendered out most of its fat, stirring often. Use a slotted spoon to remove all the pancetta and drain on a paper towel. Increase the heat to medium, and add the sage to the same pot. Fry for 20 to 30 seconds, or until crispy and stiff. Remove and drain on paper towels.

Step 5

In the same pot, combine the yellow onion, garlic, and kosher salt. (add more vegetable oil if needed to fully coat the bottom of the pot) Saute for 2 to 3 minutes, or until the vegetables begin to soften.

Step 6

6. In a separate saucepan over medium-low heat, heat the remaining chicken stock.

Step 7

To the pot with the onion and garlic, add the arborio rice. Toast for 30 seconds, stirring occasionally. While constantly stirring, ladle in about 1/3 cup stock to the rice. Continue to stir and cook until the rice has absorbed most of the liquid. Repeat this process of adding stock until the rice is cooked through al dente. This will take about 25 to 30 minutes. If you begin to run low on chicken stock, you can use more as needed.

Step 8

8. Add 2 cups of the butternut puree. Stir until hot. Turn off the heat, and mix in the cold butter until glossy and emulsified.

Step 9

9. Place some risotto in the center of a plate, tapping the bottom of the plate with the palm of your hand to flatten the rice. Top with the crispy sage, pancetta, and Parmigiano-Reggiano cheese, either grated or shaved. Season to taste with black pepper. Repeat this process with more plates. Serve immediately.

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