Pumpkin Risotto with Pancetta and Chevre Cream

This recipe combines the flavors of American Fall with the culture of Italy and the cheesemakers of France. Bon Appetito!
Ingredients
Procedure
For 4 people
4 tbsp olive oil
½ leek, cleaned and diced
1 cup shiitakes, julienned
½ cup pancetta, julienned (substitute lean bacon or prosciutto)
½ cup   parsley, flat leaf, chopped
½ cup   arborio rice
2 cups chicken stock, hot
½ cup pumpkin, canned
1 pomegranate, seeded ( optional garnish)
¼ cup chevre cream- see recipe below
to taste salt and pepper
½ pomegrannte seeds

 

For the cream
4 oz heavy cream
2 oz chevre cheese
 

  1. Heat 2 tablespoons of olive oil in a medium sauté pan over high heat  

  2. Sauté the leeks and shiitakes until softened

     

  3. Add the pancetta  

  4. When cooked, set aside in a small bowl and add the parsley to it  

  5. In a saucepan, sauté the rice in the remaining oil for a few minutes  

  6. Add one cup of the chicken stock and stir continually  

  7. Add the remaining stock a little at a time until it is absorbed while you continue to stir

  8. When the risotto is finished, stir in the leek mixture, pumpkin, and the chevre cream until well blended  

  9. Stir over a low heat to desired temperature for serving  

  10. Season, garnish with a few pomegranate seeds, and serve

 

For the cream:  

  1. In a small saucepan, heat the cream and stir in the chevre  

  2. Continue to cook and stir until well blended, approximately 2-3 minutes  

  3. Remove from heat and use as directed