$14.98 $15.98

After having rested for 18 months at a cooled temperature, the starchy components of the grain become stable. The rice grain becomes more structured and solid, it releases less proteins, vitamins and starch in the cooking water and absorbs the condiment more easily... to realize a Gourmet risotto.

You can use our Carnaroli rice matured for 18 months to prepare an extra-ordinary risotto!

Remember that the rice’s carbohydrates are easily absorbable because, being organized in granules much littler that the other cereals’ ones, your stomach digests them at once and converts them into energy immediately available for your body.

Cooking time: 15 - 18 mins
Ideal for: risottos, timbales

Butternut Squash and Pancetta Risotto 
Ingredients (8 servings)
2 cups Riso Scotti Carnaroli rice
4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)
2 oz. thinly sliced pancetta (Italian bacon)
½ large white onion, finely chopped
1 cup dry white wine 
4 14-ounce cans (or more) vegetable broth 
5 Tbsp. unsalted butter, cut into pieces 
2 oz. Parmigiano Reggiano cheese, finely grated 
¼ cup extra-virgin olive oil 
Black pepper
Cut two thirds of the pancetta into cubes and the remaining amount into thin strips. Finely chop the onion and put it in a non-stick pan together with the oil and the pancetta cubes.
Stew it gently by adding a ladleful of boiling broth. When the onion has become transparent, add the peeled and diced butternut squash and cook it for 10 minutes, stirring occasionally. Add more hot broth if needed. When it has softened, crush it with a fork to reduce it to puree.
Toast the Riso Scotti Carnaroli rice in a saucepan with a drizzle of oil, stirring continuously with a wooden spoon for 2-3 minutes. Simmer with the wine until reduced. Add the creamy pumpkin and 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add the remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding the next, stirring often for about 15 minutes.
When cooked, turn off the heat, add the butter and grated Parmigiano Reggiano cheese, stir for one minute, cover and leave to rest for 2 minutes. Fry the strips of pancetta in a pan until crispy.
Divide the rice into individual plates and finish with a few strips of pancetta. Finish with black pepper and enjoy.
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