– Place chicken or vegetable stock in a large sauce pan, then bring to a simmer. – Heat butter over medium-high heat in a large pan or pot. When hot, add ¼ lb pancetta then cook, stirring, until browned and crispy on all sides.
– To the same pan, add minced shallot. Cook until translucent, then add grated butternut squash, rice, and minced garlic. Cook, stirring often.
Pour in wine, then allow to cool. Begin adding stock 1-2 ladlefuls at a time, stirring constantly. Repeat, adding more stock and stirring continuously, until the rice is creamy, yet tender.
Add remaining butter, cinnamon, Parmigiano Reggiano, sage, lemon zest, and cooked pancetta to the risotto, then stir to combine. Taste, then add kosher salt as needed to season.
Immediately divide between bowls, then serve with cracked pepper and extra Parmigiano Reggiano on top.