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1
Place stock in a pot under low heat and keep warm.
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2
(If using a combination of stock and wine, keep wine at room temperaturedo not heat.)
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3
Blanch the peeled and diced squash by cooking in salted boiling water for approximately 4 minutes, then immediately cooling it in a bowl of iced water.
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4
Once cold, drain and reserve.
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5
Heat a casserole with olive oil and add thinly sliced onions.
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6
Cook until tender and slightly golden.
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7
Add rice and stir with a wooden spoon for a couple of minutes until it turns translucent.
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8
Pour a small quantity of hot stock or room-temperature white wine.
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9
Stir frequently to make sure rice doesnt stick to the bottom of the pan.
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10
Once liquid has completely evaporated, add a ladleful of stock/wine.
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11
Season with salt, a sprinkle of nutmeg and cinnamon, and throw in rosemary sprigs as well as half of the squash.
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12
Continue adding liquid gradually and stirring frequently for about 18 minutes (or a little less depending on the rice).
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13
About 58 minutes before rice is ready, add the rest of the squash.
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14
Check the consistency of the risotto (should be slightly liquid but the grains of rice should be firm) and turn off heat.
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15
Depending on how loose you like it, you can add a little more stock/wine.
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16
Off heat, add diced butter, grated Pecorino, and stir vigorously for about 1 minute.
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17
This step is called mantecare.
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18
It comes from the word manteca which in Italian means butter and will give the risotto its final creamy consistency.
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19
Cover.
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20
While the risotto rests for a couple of minutes, in a very hot pan without any oil added, sear the slices of streaky bacon until colored on each side.
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21
Serve risotto in soup plates or bowls, adding the grilled bacon, a few toasted pumpkin seeds, freshly grated Pecorino and a rosemary sprig.
