Risotto with pumpkin, bacon and porcini mushrooms

Ingredients for 2 servings:

• 100 g porcini mushrooms, fresh, or 10 g dried
• 300 g pumpkin flesh, cleaned and peeled
• 50 g pancetta, air-dried
• 1 onion(s)
• 1 garlic clove(s)
• 1 stalk(s) celery
• 3 tbsp extra virgin olive oil, cold squeezed
• e.g. salt and pepper
• 1 jar white wine
• 80 g risotto rice
• n. B. broth
• 3 sprigs of parsley
• 30 g Parmesan, freshly grated
• 20 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Risotto with zucca, pancetta and funghi porcini.

First slice fresh porcini mushrooms, then chop them up. Soak dried porcini mushrooms in a little water. Then chop them up. Use the soaking water to infuse the sauce. Cut the pumpkin and bacon into small cubes. Chop the onion, garlic clove, and celery. Heat olive oil in a saucepan and sauté the bacon, onion, garlic, celery, and mushrooms for a few minutes until softened. Add the pumpkin, season with salt and pepper, and pour in half a glass of white wine. Simmer for about 15 minutes, stirring occasionally. Add the risotto rice and cook for a few minutes, stirring constantly. Deglaze with another half a glass of white wine and reduce slightly. Then add hot stock (and any mushroom soaking water) and reduce. Continue simmering over low heat, stirring frequently and gradually adding more stock, until the rice is al dente and still moist. Depending on the type of rice, this will take about 25-35 minutes. Five minutes before the end of the cooking time, finely chop the parsley and mix it into the risotto with freshly grated Parmesan cheese and butter. Instead of pancetta, you can also use smoked pork belly or bacon.