Risotto
Risotto Rice	g
Pumpkin Puree	g
Vegetable Broth	ml
Butter	tbsp
Parmesan Cheese	g
Bacon	g
Shallots
Kosher Salt	tsp
Sprigs of Fresh Thyme
Salt & Pepper to taste
Caramelized Onions
Red Onion
Brown Sugar	tbsp
Red Wine	ml
Aceto Balsamico	tbsp

1. In a medium pan, whisk together the stock and pumpkin, bring to a simmer and reduce the heat to low. Cover and keep warm.
2. In a large dutch oven melt the butter over medium heat, once melted add the chopped shallot and bacon. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
3. Pour over the ladle of warm stock and cook until the liquid disappeared. Add another ladle of stock and continue cooking until liquid is gone again, continue cooking and adding a ladle of stock at a time and allowing liquids to disappear in between each addition. Cook until the rice is done, but al dente, it should be creamy in the end.
4. While risotto is cooking prepare caramelized onions. Place the pan over medium heat and drizzle in olive oil.
5. Add onions and cook for few minutes, until soften. Add sugar and let it caramelize (be careful not to burn).
6. Deglaze with red wine and balsamic vinegar and cook until liquid is reduced.
7. In the end, mix in the parmesan with rice, season to taste with salt and pepper and top with caramelized onions.

More recipes on: www.beastfeast.eu