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1
Heat oven to 375 degrees.
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2
Halve pumpkin lengthwise, and remove seeds; rinse seeds, drain, and reserve.
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3
Cut pumpkin lengthwise into thick slices, and spread in a layer across a large baking sheet.
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4
(If using squash, cut into quarters.)
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5
Sprinkle pumpkin with olive oil, and set aside.
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6
Using a mortar and pestle, pound the coriander seeds until crushed.
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7
Sprinkle over pumpkin along with salt and pepper, and bake until soft, about 40 minutes.
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8
Remove pumpkin from oven (leave oven on), and spread bacon over it.
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9
In a small bowl, combine reserved seeds, chestnuts, sage and salt and pepper to taste.
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10
Add tablespoon olive oil, and mix well.
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11
Sprinkle over pumpkin and bacon.
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12
Place back in oven until bacon is crisp, 10 to 15 minutes.
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13
Remove pumpkin from oven.
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14
Scrape bacon, chestnuts, sage and pumpkin seeds onto a small plate; reserve.
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15
Finely chop about half the pumpkin.
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16
Chop other half so that it is slightly chunky; reserve.
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17
Place chicken stock in a small pan over medium-low heat.
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18
Bring to a simmer, then reduce heat to very low to keep warm.
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19
Place a large saucepan over medium heat, and add tablespoon olive oil, shallots, celery and a pinch of salt.
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20
Stir, cover, and cook for 3 minutes.
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21
Increase heat to medium-high, and add rice.
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22
Stir constantly until rice is translucent, 2 to 3 minutes.
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23
Stir in wine until it is absorbed, 1 to 2 minutes.
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24
Begin adding broth to rice, a ladleful at a time, stirring constantly.
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25
Allow each ladleful to be absorbed before adding next; process will take about 20 minutes.
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26
When ready, rice will be soft with a slight bite.
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27
Season with salt and pepper to taste.
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28
Remove rice from heat.
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29
Add chopped pumpkin, and stir vigorously until mixed; fold in pumpkin chunks.
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30
Mix in butter and Parmesan.
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31
Place a lid over the saucepan, and let sit for 2 minutes.
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32
To serve, place a portion on each of 6 serving plates.
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33
Top each portion with crumbled bacon, and sprinkle with mixture of chestnuts, sage and pumpkin seeds.
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34
Add a dash more cheese.
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35
Garnish each plate with a dollop of mascarpone if desired, and serve immediately.
