Drake'S Sage-Ginger Pumpkin-Chestnut-Pancetta Risotto

1. 1

   Score chestnuts with an x and roast in oven at 400 degrees over a pan of water with hickory chips until chestnuts are open, about 15 minutes.

2. 2

   Sautee pancetta on medium-high heat until crispy, about 15 minutes.

3. 3

   Dice onion and celery; grate or finely mince ginger [option: try adding garlic].

4. 4

   When pancetta is crisp, remove and set aside.

5. 5

   Saute onion, celery and 5 sage leaves in rendered fat of pancetta until onion is clear, about 4 minutes; deglaze pan with sherry as necessary.

6. 6

   Add rice and stir until evenly toasted, about two minutes.

7. 7

   Slowly add 1 cup broth to rice, 1/2 cup at a time, stirring continuously, until absorbed. Then add 1 1/2 cups more broth and continue to next step.

8. 8

   Peel chestnuts and chop medium-fine; combine with pumpkin, coriander, sage leaves, chopped pancetta, salt and pepper; reserve 5 chopped chestnuts, 5 sage leaves and enough chopped pancetta for a topping.

9. 9

   Continue to add broth 1/2 cup at a time to rice, stirring continuously until most of the liquid is absorbed. Total time for rice to absorb most of liquid will be about 20 minutes.

10. 10

    Add pumpkin, chestnut, sage, pancetta mixture and stir continuously. Add additional sherry or broth as needed until rice is finished, with a very slight bite.

11. 11

    Serve with topping of reserved pancetta, chestnut, salt mixture, and a sage leaf in each bowl.

12. 12

    This can be prepared for eight people or, for fewer servings, roll the remainder into balls, coat in egg white and a mix of chestnut flour, panko bread crumbs, minced sage leaves, salt and pepper. Freeze until ready to bake in oven at 375 degrees for 25 minutes as risotto balls.

* Per serving · 4 servings · Values may vary.