PROCEDURE

Let’s start preparing the vegetable broth! Put a casserole on the stove with water, EVO oil, onion, carrot, and celery (everything cut into small pieces), some bay leaves and, if possible, a crust of Parmesan cheese. Let everything boil.

In a non-stick pan, pour a little oil and let the Guanciale brown for a few minutes. When the Guanciale is crunchy, take it off the pan and put it aside. In the same pan, add a little oil, a half onion and the pumpkin – cleaned and cut in small pieces (around 3-4 cm each piece). Let it cook adding some vegetable broth. While the pumpkin is cooking, start toasting the rice together with a little oil and soften with a glass of IGEA beer. Once the alcohol evaporates, go on with the cooking of the rice with some vegetable broth.

Halfway through cooking, add the pumpkin cream, the Guanciale and its greases to our risotto. Complete the cooking by creaming the risotto with a knob of butter and a final sprinkling of Parmesan cheese.
Serve your Pumpkin and Guanciale risotto in a soup plate garnishing with additional crunchy Guanciale.