The only problem was that in the past week the flat has decided to stop cooking together and do separate food.
Suits me, as I can now add as much cardamom, carbohydrate and coriander as I want.
On the negative side, it seems ridiculous to make whole meals for just one person. Also the idea of eating the same dinner for five consecutive nights doesn't appeal either.
So what am I to do?
Invite friends around for dinner, of course.
Food equals love, and I love feeding my friends. Very rarely does someone visit my flat and not leave with a wee package of baked treats.
So on Monday night my good friend Matt was treated to what I think is one of the best risottos I've made. Ever.
I originally got the idea for a baked pumpkin and pancetta risotto from Donal Skehan (Google him! Like now. He is a babe and totally amazing).
I decided to just use a basic risotto that I use in my pea risotto rather than using Donal's. Once you can master the basic white risotto you can add whatever you want.
Pancetta is around $47/kg at New World. Pretty pricey I know. However, it is sliced so thinly that the eight slices you need should only cost about $3. You add it for its contribution to flavour, not the protein.
Trust me, it is so worth it. It is smoky and salty and oh so great.
This will certainly impress.
Baked pumpkin and crispy pancetta risotto
1kg pumpkin, cut into 2cm cubes
60g pancetta (approx. 8 slices)
1½ cups Arborio rice
1 onion, diced
5 cloves garlic (two minced, three left whole)
6-7 cups boiling water
5 tsp chicken stock powder
50g butter
1 cup white wine
1 cup grated cheese
grated parmesan (to serve if you wish)
Method
Toss the pumpkin cubes in a dash of oil and bake on a baking tray along with the three whole cloves of garlic at 180degC for 25 minutes, or until they are soft but not mushy.
Sauté the onion and other two cloves of garlic in the butter over a medium heat in a large saucepan until translucent, not brown. Add the Arborio rice and toast for a couple of minutes.
Add the white wine and stir until it has been absorbed. Add the chicken stock powder.
Gradually add the boiling water a cup at a time, stirring constantly. Wait until each cup of water is pretty much absorbed before adding the next. Add as much water as you need to bring the rice to a soft al dente texture.
Stir in the grated cheese.
Once the pumpkin has finished baking, carefully mix it into the risotto. Squash the garlic pulp from the skin and add to the risotto.
Bump the oven up to high grill. Place the pancetta slices on a baking tray and grill on the top shelf of the oven until the edges are crispy. This may take around four minutes. Keep an eye on it.
Slice the pancetta and stir into the risotto, keeping some aside to garnish.
Serve with grated parmesan and a good grinding of fresh black pepper.
Prepare to wow your friends with your sheer excellence.
Enjoy!
