• Ingredients: 25
  • Serves: 6

Risotto with squash and pancetta with butter, room temperature, grated parmesan, additional grated parmesan.


  • 2 tbsps. butter, room temperature
  • 2 tbsps. grated Parmesan
  • Additional grated Parmesan

For dip

For batter

For salsa

  • *available at Latino markets and specialty foods shops

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Heat oil in heavy large saucepan over medium heat. Add pancetta; sauté until cooked through, about 5 minutes.

    For this step you will need

  2. Step 2 Add squash and onion; stir to coat. Add rice; sauté 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently.
  3. Step 3 Stir until liquid is absorbed. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.
  4. Step 4 Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl.

    For this step you will need