Post by nrode on Feb 20, 2006 12:06:25 GMT -4
I made this recipe a few weeks ago and served it with pork roast. I am making it again tonite. Thought I would share because it is really tasty. I did modify the original recipe that I found in Food and Wine magazine.
Butternut Squash Risotto w/ Crispy Pancetta
* 1/4 lb of thinly sliced pancetta (you can substitute bacon)
* 3 tblspoons extra virgin olive oil
* One at least 1 1/2 lb butternut squash --- peeled, halved, seeded and cut into 1 1/2 by 1/4 inch sticks
* 8 sage leaves
* kosher salt and fresh ground pepper --- you will use this to taste
* 5 1/5 cups chicken stock
* 4 tblspoons butter
* 1 medium onion ---- finely diced
* 2 1/2 cups arborio rice
* 1 cup dry white wine
* 1/2 cup freshly grated parmesan cheese.... plus more for serving
1. In large skillet, cook pancetta (or bacon)over moderate heat until crisp. Transfer to a medium bowl. Add 1 tblspoon of olive oil to the fat in the skillet. Add squash and cook over moderately high heat, stirring occasionally until tender. This should take 7 to 10 minutes. Add the sage, season with salt and pepper and cook another minute. Transfer squash to bowl with pancetta.
2. In a medium sauce pan bring the sauce to a simmer over moderately high heat, reduce the heat to low and keep warm.
3. In a large saucepan melt 3 tblspoons of butter and remaining 2 tblspoons of olive oil. Add the onion and cook over moderate heat stirring occasionally until softened. Add the rice and cook, stirring for at least 2 minutes, add the wine and cook stirring constantly until absorbed. Add 1/2 cup of the hot stock and cook stirring until absorbed. Continue adding the stock about 1/2 cup at a time and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy....takes about 20 minutes.
4. Stir the remaining 1 tblspoon of butter and the 1/2 cup of parmesan into the risotto. Gently fold in the squash and pancetta. Spoon into warmed bowls...sprinkle with parmesan and serve.
Makes a great side dish for roast Chicken, Pork Roast or turkey.
Add spring green salad and you have a great dinner.
Butternut Squash Risotto w/ Crispy Pancetta
* 1/4 lb of thinly sliced pancetta (you can substitute bacon)
* 3 tblspoons extra virgin olive oil
* One at least 1 1/2 lb butternut squash --- peeled, halved, seeded and cut into 1 1/2 by 1/4 inch sticks
* 8 sage leaves
* kosher salt and fresh ground pepper --- you will use this to taste
* 5 1/5 cups chicken stock
* 4 tblspoons butter
* 1 medium onion ---- finely diced
* 2 1/2 cups arborio rice
* 1 cup dry white wine
* 1/2 cup freshly grated parmesan cheese.... plus more for serving
1. In large skillet, cook pancetta (or bacon)over moderate heat until crisp. Transfer to a medium bowl. Add 1 tblspoon of olive oil to the fat in the skillet. Add squash and cook over moderately high heat, stirring occasionally until tender. This should take 7 to 10 minutes. Add the sage, season with salt and pepper and cook another minute. Transfer squash to bowl with pancetta.
2. In a medium sauce pan bring the sauce to a simmer over moderately high heat, reduce the heat to low and keep warm.
3. In a large saucepan melt 3 tblspoons of butter and remaining 2 tblspoons of olive oil. Add the onion and cook over moderate heat stirring occasionally until softened. Add the rice and cook, stirring for at least 2 minutes, add the wine and cook stirring constantly until absorbed. Add 1/2 cup of the hot stock and cook stirring until absorbed. Continue adding the stock about 1/2 cup at a time and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy....takes about 20 minutes.
4. Stir the remaining 1 tblspoon of butter and the 1/2 cup of parmesan into the risotto. Gently fold in the squash and pancetta. Spoon into warmed bowls...sprinkle with parmesan and serve.
Makes a great side dish for roast Chicken, Pork Roast or turkey.
Add spring green salad and you have a great dinner.