Pumpkin Risotto with Robiola Cheese and Crispy Pancetta

Pumpkin risotto with Robiola cheese and crispy pancetta is a dish rich in flavors and textures that harmonize well with each other. The sweetness of the pumpkin, the creaminess of the Robiola cheese, and the crunch of the pancetta are a perfect example of how Italian cuisine can play with ingredients. Here is the recipe:

Ingredients

• 250 g of cleaned pumpkin
• 320 g of Carnaroli or Arborio rice
• 100 g of diced pancetta
• 150 g of Robiola cheese
• 1 liter of vegetable broth
• 1 small onion
• 50 g of butter
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Begin by washing and cutting the pumpkin into cubes, then sauté in a non-stick pan with a drizzle of extra virgin olive oil and finely chopped onion until the pumpkin becomes soft.
2. In a separate pan, crisp the pancetta without adding any oil, until it turns golden, then set it aside on paper towels.
3. In a large pot, toast the rice until it becomes translucent, then begin to add the hot vegetable broth gradually, stirring occasionally to prevent the rice from sticking to the pot.
4. Midway through cooking, add the pumpkin to the rice and continue adding broth until the rice is fully cooked (about 18 minutes).
5. Turn off the heat, add the butter, grated Parmesan, and Robiola cheese. Stir well until you have a soft and homogeneous cream.
6. Adjust the seasoning with salt and pepper and let the risotto rest for a minute.
7. Serve the risotto garnished with the crispy pancetta you prepared earlier.

The risotto should ideally be creamed off the heat to preserve its creaminess without the rice drying out too much. When you add the Robiola, take the opportunity to experiment with an Italian twist to this recipe, mixing it well to ensure that melting creaminess that only Italian cheeses can provide. For an extra touch of flavor, you might also add aromatic herbs such as rosemary or sage when cooking the pumpkin. Enjoy your meal!