risotto alla zucca e cannella
for 6
1.5 kg pumpkin or onion squash, washed
1 cinnamon stick 5 cm long, crushed
1.5 litres chicken stock (see here)
Maldon salt and freshly ground black pepper
1 tablespoon dried oregano
olive oil
inner white heart of 1 head celery, finely chopped
2 small red onions, peeled and chopped
200 g pancetta, finely sliced, cut into matchsticks
3 garlic cloves, peeled and finely chopped
3 small dried red chillies, crumbled
400 g carnaroli rice
450 g tinned peeled plum tomatoes, drained and put through a mouli
extra virgin olive oil
150 g Pecorino staginata cheese, freshly grated
Preheat the oven to 220°C/425°F/Gas 7. Heat the stock. Cut the pumpkin in half, scoop out the seeds, then cut each half into four or six pieces, depending on size. Season with salt, pepper and half the oregano, then place on an oiled oven tray and bake until browned and cooked, about 35–40 minutes. Push the pumpkin with its skin through a mouli.
Heat 3 tablespoons of olive oil in a large thick-bottomed saucepan, add the celery and onion, and soften for 5–6 minutes. Add the pancetta and garlic, then the chilli, remaining oregano and cinnamon. Fry together briefly, then add the rice. Stir to coat each grain with the oil and allow it to become opaque, about 2–3 minutes. Add the tomato pulp, allow to reduce, then start to add the hot stock, ladle by ladle, stirring continuously, not adding more until the previous ladleful has been absorbed. Continue until the rice becomes al dente, about 15 minutes. Stir the pumpkin into the risotto. Test for seasoning. Serve drizzled with extra virgin olive oil and Pecorino.