Engineered Cooking

1. Place a medium saucepan over medium heat, add the olive oil and heat through. Add the onion, stirring occasionally, until onions are translucent and tender, about 6 minutes.

2. Stir in the rice, sauté in the olive oil, stirring constantly, for 30 seconds, then add ¼ cup of the warmed chicken stock. Reduce heat to medium-low and stir constantly until all stock has been absorbed.

3. Continue adding the stock ¼ cup at a time, stirring continuously, until all of the stock has been used and rice is al dente, about 20 to 25 minutes.

4. While the risotto is cooking add the pancetta to a large sauté pan (preferably a light colored bottom pan) and fry over medium heat. Cook the pancetta until it’s crispy and remove to a paper towel-lined plate using a slotted spoon.

5. Remove all but 2 tablespoons of the fat from the pancetta in the pan. Let your pan cool before returning to the heat or your butter will burn. Return pan to medium-low heat, add the butter and allow to melt.

6. Add the sage then continue to cook the butter, swirling it around the pan occasionally, until the butter is a toasty-brown color and has a nutty aroma. Once this happens, immediately remove the brown butter to a small bowl. Set the sage aside on a plate.


7. Once the risotto has reached its desired texture, stir in the pumpkin puree and nutmeg followed by the Pecorino Romano cheese. Season to taste with salt.

8. To serve place the risotto into a shallow bowl, top with pancetta and the crispy sage. Drizzle the brown butter sauce sparingly (a little goes a long way) over the risotto.