Spiced Bourbon Pumpkin Risotto with Sage and Crispy Pancetta

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup bourbon
• 4 oz pancetta, diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tsp fresh sage, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. In a large skillet, cook diced pancetta over medium heat until crisp. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Add butter to the pancetta fat and sauté the onion and garlic until translucent and fragrant, about 3-4 minutes.
3. Add Arborio rice and stir to coat grains with the fat and butter mixture, cooking for 1-2 minutes until slightly translucent around the edges.
4. Pour in bourbon carefully and let it simmer, allowing alcohol to evaporate while stirring.
5. Begin adding warm broth one ladle at a time, stirring frequently. Wait until broth is mostly absorbed before adding the next ladle.
6. After about 20 minutes, stir in pumpkin puree and continue adding broth as needed until the rice is creamy and cooked al dente.
7. Stir in Parmesan cheese, sage, cooked pancetta, and season with salt and pepper. Mix well and remove from heat.
8. Serve immediately, garnished with extra sage leaves and a sprinkle of Parmesan if desired.