In Alba, and throughout the region of Piedmont, a pumpkin-like squash called zucca is found on many fall menus. Butternut squash substitutes nicely here.

Serves 6 as a first course.

INGREDIENTS

  • 6 cups canned low-salt chicken broth
  • 1 cup dry white wine
    2 tablespoons olive oil
  • 3 ounces pancetta, coarsely chopped
  • 2 cups 1/2-inch pieces peeled butternut squash (about 18 ounces)
  • 1/2 cup finely chopped onion
  • 2 cups arborio rice
    2 tablespoons (1/4 stick) butter, room temperature
  • 2 tablespoons grated parmesan
  • additional grated parmesan

    DIRECTIONS

    Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.


    Heat oil in heavy large saucepan over medium heat. Add pancetta; sauté until cooked through, about 5 minutes. Add squash and onion; stir to coat. Add rice; sauté 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.


    Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve, passing additional Parmesan separately