Ingredients
1/3 pound pancetta
1 medium onion
1 shallot
2 tablespoons olive oil
1 tablespoon butter
3 cups chicken stock
1/2 cup white wine
1/2 cup pumpkin seeds
1/2 bunch parsley
1/2 cup grated parmigiana
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat oven to 350 deg F. Peel and cut up squash and salt and pepper. Peel and dice shallot and onion. Saute pancetta in oven-proof pan. Remove and drain, saving fat. Adding a bit of oil to fat if necessary, toss butternut pieces in pan; roast for 30 minutes turning once or twice. Add pumpkin seeds for the last 5 minutes to crisp up. Saute onions and shallots in butter and oil until soft in heavy saucepan; add rice and stir until rice starts to sizzle. Add about 1 cup hot chicken stock. Stir constantly until the stock is almost absorbed then add remaining stock in one-cup amounts over the next 12 minutes, still stirring. When stock is almost absorbed add wine. Add cooked butternut squash, cheese and parsley; stir and cover over very low heat for 5 minutes. When ready to serve, crumble pancetta, pepitas and more cheese over the top.