roasted butternut squash risotto

roasted butternut squash risotto If it isn’t overwhelmingly obvious at this point, I love a good risotto. This Milanese staple is the perfect canvas as your culinary muse. I have made a good number of risotto’s over the years and have even splurged on a special pan to cook them in.

Some of my risotto’s were intended to be served primo (as an appetizer) or secondo (as an entree). This particular recipes, which also happens to be the fifth and final installment in the fall flavors recipe series, is one I came up with for Thanksgiving dinner the first time I did my turkey osso bucco style.

While it is certainly hearty enough to stand on its own as a secondo, you could serve it as a side dish to go with any number of things like turkey or even braised short ribs.

hardware

large saucepan or saucier
wooden spoon, knife & cutting board
measuring cups and spoons

software

1 cup roasted butternut squash (see link for recipe)
Pancetta, diced
1 tablespoon butter
1 tablespoon olive oil
1 shallot, minced
1 cup Arborio rice
½ cup white wine
3 cups chicken stock
1/2 cup milk
Salt and pepper, to taste

assemblage

In a saucepan render the pancetta until crispy, then add the shallot and butter
Once the butter is melted and the shallots are translucent add the Arborio rice and toast to two to three minutes
Deglaze the pan with the white wine and allow the rice to absorb the liquid
Begin ladling in the chicken stock a little at a time, allowing the rice to cook and absorb
When the rice is al dente add the roasted butternut squash and milk
Taste and adjust seasoning, if necessary

presentation

How you plate it all depends on how you intend to serve it. When I made this dish for this post I intended for it to be our entree and simply plated it up in a shallow bowl with some freshly grated parmegan reggiano cheese and a chiffonade of sage.

roasted butternut squash risotto