Start by chopping the celery and the shallot very finely. In a frying pan, add the butter and let it melt. Add the shallot and the celery and let them soften being mindful not to burn them. They are usually ready when become translucent. Add this point add the guanciale or pancetta and stir fry.

Once this has flavoured the base of your dish, add the rice and toast. We are going to cook the risotto by absorption method, by adding the liquid little at the time until the rice is completely cooked.

During this time, cut the tops off from the squash and scoop the flesh out. Don't waste the seeds as these may be a great afternoon nibble.

Carry on with the cooking of the rice and add the squash just before the last liquid is added. Season with salt and pepper if necessary, this depends on the stock used. For a final touch, take off the heat and add some more butter and grated parmesan. For warmth I also added 1/2 tsp of 'nduja which is a very spicy Italian sausage meat originated from Calabria.