Winter Squash Risotto
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
40
Spice
49
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 tsp
Ground Cinnamon1 tsp
Ground Ginger2 tsps
Light Brown Sugar2 tbsps
Olive Oil1 cup
Shallot (minced)1 tsp
Thyme Leaves (fresh)1 cup
White Wine (dry)Directions:
1
To prepare the squash butter: In a small bowl, combine all the ingredients
2
Cover and set aside at room temperature
3
The spiced butter may be prepared up to 8 hours in advance, covered, and refrigerated
4
To prepare the caramelized squash: In a large saute pan, melt the butter over medium heat
5
Season the squash with salt and pepper, add it to the pan, and cook, stirring occasionally, until nicely browned, about 6 minutes
6
Cover and cook until tender, about 5 minutes
7
Add the brown sugar and cook until the squash is caramelized, but still holding its shape, about 2 minutes
8
Set aside
9
The caramelized squash may be prepared as much as 1 hour in advance, covered, and held at room temperature
10
To assemble the risotto: In a large saucepan, bring the stock to a boil over high heat
11
Reduce the heat and keep hot on a very low flame
12
In a large heavy-bottomed saucepan, heat the oil over medium heat
13
Add the bacon and cook until lightly browned, about 5 minutes
14
Add the shallots and cook, stirring often, until softened, about 3 minutes
15
Reduce the heat to medium-low
16
Stir in the rice, sage, and thyme
17
Cook stirring with a wooden spoon, until the rice is coated, has released its starch, turns a milky opaque white, and begins to stick to the bottom of the pan
18
7 to 10 minutes
19
Add the wine and boil until completely reduced, 2 to 3 minutes
20
Ladle about 1 cup of the simmering stock into the rice
21
Cook, stirring often, until the stock is almost completely absorbed by the rice
22
Continue cooking and stirring, adding another cup of stock only when the previous addition has been absorbed
23
After 15 minutes, begin tasting the rice
24
At this point, add the remaining stock judiciously
25
The rice should be firm, yet cooked through in 18 to 20 minutes total cooking time
26
Stir in the spiced butter and the parsley, and season with salt and pepper, then gently fold in the squash cubes, keeping them as intact as possible
27
Transfer the risotto to warmed bowls and serve immediately