Butternut Squash And Pancetta Risotto With Spiced Butter
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
63
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 pinch
Ground Cinnamon1 pinch
Ground Ginger1 tsp
Kosher Salt1 tbsp
Brown Sugar1 tbsp
Olive Oil450 g
Pancetta (small dice)1 cup
Shallot (minced)1 cup
Arborio Rice1 cup
White Wine2270 g
Chicken Bone (rinsed well)20 cups
Water (cold)2 stalks
Celery (cut into 2-inch pieces)3 sprigs
Italian Parsley (fresh)1 sprig
Thyme (fresh)1 tsp
Whole Black Peppercorns3 cloves
Garlic (smashed)Directions:
1
For the butter: In a bowl, crush the roasted garlic with a spoon
2
Mix in the butter, chervil, marjoram, ground cinnamon, and ginger and set aside
3
For the butternut squash: In large skillet melt the butter over medium heat
4
Add the squash and season with salt
5
Cook for 6 minutes until golden on all sides
6
Add brown sugar and cook until the squash is caramelized and tender, but not mushy
7
Set aside and keep warm
8
For the risotto: Bring chicken stock to a boil over high heat
9
Reduce the heat to low and keep warm
10
Heat olive oil in a heavy bottomed saucepan add the pancetta and saute until lightly browned
11
Add the shallots, stirring until softened
12
Pour in the arborio rice, sage and thyme cook for 4 minutes, stirring until well coated
13
Turn the heat to high and add the white wine, simmer until mostly absorbed
14
Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice
15
Continue to add stock 1/2 cup at a time, stirring to release the starch
16
Check rice for doneness after 18 minutes, rice should be al dente but cooked through
17
Stir in Italian parsley, kosher salt, pepper, and 3 tablespoons of the spiced butter
18
Gently fold in the squash
19
Serve immediately
20
Place the chicken bones in a stock pot and cover with the cold water
21
Bring to a boil, skimming the fat and foam from the surface of the stock
22
Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic
23
Reduce the heat to medium-low and simmer for 2 hours
24
Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month
25
Preparation Time: 15 minutes Cooking Time: 2 hours