1/2butternut squash,peeled (I used the side without the seeds)
1tablespoonsolive oil
Kosher salt and freshly ground black pepper
3cupschicken stock,preferably homemade
2tablespoonsunsalted butter
2ouncepancetta,diced
1/3cupminced shallots
3/4cupsCarnaroli or Arborio rice(I recommend Tenuta Castello Carnaroli)
1/4cupdry white wine,preferably Italian (never use a wine you wouldn't drink)
1/2teaspoonsaffron threads
1/2cupfreshly grated Parmesan
Instructions
Preheat the oven to 400 degrees F.
Carefully peel and cut the squash into small cubes (about 3/4 inch). No one ever really discusses this in recipes but the first time I ever tried to peel and cube a pumpkin I was... out of my element, to put it nicely. If you've never done this before, just keep in mind that you want to cut it into workable pieces and always cut AWAY from your hand against a flat surface. A sharp knife really helps. Tuck your fingers in. Fingers are good.
Place the squash in a roasting pan and toss it with a bit of olive oil, salt and pepper. Roast for 25 to 30 minutes, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes or so, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 1 ladle at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente. Off the heat, add the roasted squash cubes and Parmesan (a little heavy on the Parmesan never hurt anyone). Mix well and serve.