8 slices of frozen bacon, cut in ¼ inch strips
3 Tbs. of butter
1 big onion coarsely chopped
3 garlic cloves minced
1 cup of rice
1 ½ cups of white wine
1 ¼ cups of pumpkin puree
2-2 ½ cups of water
Coarse sea salt
Freshly ground black pepper
¼ Tsp. of freshly grated nutmeg
½ cup of heavy cream
½ cup of Parmesan cheese, grated (I used Parmigiano Reggiano)
Chives for garnish
In a skillet, cook the bacon on medium heat until golden brown and crispy, about 5 minutes. Remove the bacon from the heat and put it on absorbent paper towels. Divide and reserve. In a large saucepan on medium heat, melt the butter and sauté the onion and garlic until they are soft and transparent, 4-5 minutes. Add the rice and cook for 3 more minutes. Add the wine and cook for 5 minutes, stirring constantly, until almost absorbed. Add the pumpkin, half of the bacon bits, nutmeg and season with salt and pepper. Stirring constantly add the water one cup at a time, and cook until the liquids are absorbed. This process can take around 30 minutes. Add the cream and cheese and stir. Serve immediately. Garnish with the rest of the bacon bits and chives.
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