Risotto with Pumpkin, Bacon and Porcini Mushrooms

Summary

Ingredients

• 100 g porcini mushrooms, fresh or 10 dried
• Weighed 300 g pumpkin meat, cleaned and peeled
• 50 g pancetta, air-dried
• 1 onion (s)
• 1 clove garlic
• 1 celery stalk (s)
• 3 tablespoon olive oil, extra virgin, cold-pressed
• Salt and pepper
• 1 glass white wine
• 80 g risotto rice
• broth
• 3 stalks parsley
• 30 g parmesan, freshly rated
• 20 g butter

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Instructions

1. First cut fresh porcini mushrooms into slices and then finely. Soak the dried porcini mushrooms in a little water. Then cut into small pieces. Use soaking water for infusion.
2. Cut the pumpkin and bacon into small cubes. Chop the onion, clove of garlic and celery into small pieces. Heat the olive oil in a saucepan and sauté the bacon, onion, garlic, celery and mushrooms for a few minutes. Add the pumpkin, season with salt and pepper and pour on half a glass of white wine. Braise for about 15 minutes, stirring occasionally. Add the risotto rice and stir-fry for a few minutes. Deglaze with another half glass of white wine and let it boil down a little. Then add the hot broth (and possibly the soaking water for the mushrooms) and let it boil down. Let simmer over low heat, stir again and again and gradually fill up with stock until the rice is firm to the bite and still nice and moist. Which takes about 25 - 35 minutes, depending on the type of rice. 5 minutes before the end of the cooking time, cut the parsley into small pieces and mix with the risotto with freshly grated parmesan and butter.
3. You can also use smoked pork belly or bacon instead of pancetta.