In a large saucepan or Dutch oven over medium heat, cook the pancetta until the fat has rendered out and the pancetta is crispy. Drain the pancetta on the towel, leaving any fat remaining in the pan.
Add the shallots or onions and garlic to the pan, and saute until soft, 5-7 minutes. Add the Colavita Carnaroli rice, and allow to cook until the edges become translucent.
Add the wine to the pan and stir to combine, cooking and scraping the bottom of the pan until the liquid has evaporated.
One ladle at a time, add stock to the saucepan with the rice and stir continuously until the liquid has been absorbed. Once almost all of the liquid from one ladle has been absorbed, add the next.
After about 3 cups of broth have been added, taste the rice for doneness. Continue adding stock one ladle at a time and stirring until the rice is al dente. You might not use all 4 cups.
Add the pumpkin and sage, and stir to combine, allowing the rice to cook a bit further.
Once the rice has reached your desired doneness, add the parmesan cheese, and taste for seasoning, adding any salt or pepper as desired. If the risotto is too thick, add a bit of stock or water to reach your desired consistency. Add less than you think you need so as not to overcook the rice.
Serve immediately with reserved crispy pancetta, a generous sprinkling of parsley, and a drizzle of Colavita Aged Balsamic Vinegar.