Persimmon and Pancetta Risotta

by Vicki Brunsvold, Tastemaker in Residence—

Ingredients

1/2 cup pancetta, diced

1-2 Tbsp olive oil

1 large shallot, finely diced

1-1/2 cup Arborio rice

1/2 cup white wine

4 cups chicken or vegetable broth, heated

1 ripe persimmon, Fuyu variety, chopped

1 cup goat cheese, crumbled

1/4 cup Parmigiano Reggiano, grated

Salt and freshly ground pepper

Instructions

1. In small sauté pan, cook pancetta until browned and set aside.

2. Cover bottom of large pan with olive oil over medium heat, add shallot and pinch of salt.  Cook until wilted and golden about 3-4 minutes.

3. Add rice and stir to toast for 2-3 minutes.  Pour in wine, stirring constantly until all wine is absorbed. 

4. Gradually add the hot stock, about 3/4-1 cup at a time, stirring often over medium-low heat.  As stock is absorbed, add more broth, and halfway through all the broth, add the chopped persimmon.  Keep on cooking and stirring, adding remaining broth until it is all absorbed.

5. When rice is al dente, remove from heat and stir in the cheeses until well mixed. 

6. Stir in the browned pancetta and any fat from pan.  Season with salt and pepper and serve immediately.