Ingredients
1 butternut squash (2 lbs.)
2 tbsp. olive oil
Kosher salt
Kosher salt
ground pepper
5 cups chicken stock (amount of stock needed may vary with the brand of risotto you use)
1/2 stick butter
2 oz. pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 oz)
1 1/2 cups Arborio rice (10 oz)
1/2 cup dry white wine
1/2 tsp. saffron threads
2/3 cup freshly grated Parmesan
Instructions
1. Preheat oven to 400 degrees F.
2. Peel the butternut squash, remove the seeds, and cut it into 3/4 inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss with olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Roast for 25-30 minutes, tossing every 10 minutes, until very tender. Set aside.
3. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
4. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron and 1/2 tsp. pepper. Stir, and simmer until the stock is absorbed, 5-10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
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