February 29, 2012

Winter Squash Risotto

We have a guest here, at A Pinch of Fabric!  My Aunt has graciously disclosed one of her favorite winter recipes.  And, people, she's collected recipes her whole life.

And, this one is perfect because I am awful with side dishes.  I simply forget about them!  Anyway, I'm starting a collection with this one: Winter Squash Risotto.  My mouth is watering already.

You'll need:
4 Tablespoons butter
1 large onion, chopped 
1 1/2 cups (680 g) butternut or orange squash, peeled & diced
5 cups (1.2 L) chicken stock
1 1/2 cups (225 g) medium grain rice
1/2 cup (120 ml) dry white wine
1/4 cup (25 g) Parmesan cheese, grated
1 Tablespoon fresh parsley, minced

Melt 3 tablespoons of butter in a saucepan over medium heat.  Add onion and saute until soft and light brown, about 10 minutes.  Add the squash and 1/2 cup of the chicken stock.  Cover pan and cook until squash is tender, about 10 minutes.  Mix in rice.  Add wine and cook until absorbed, stirring occassionally.  Add 4 cups of the chicken stock and simmer uncovered until completely absorbed, stirring occasionally, about 30 min.  Add the final 1/2 cup stock and stir until rice is tender and mixture is creamy, adding more stock if too thick.  Mix in remaining 1 Tablespoon of butter and the 1/4 cup of Parmesan.  Season with salt and pepper.  Stir in parsley and serve.   Bon Appetit Magazine 10/1992.

Fine Cooking adds bacon and sage.  And, if there are leftovers, you can make great risotto cakes.  Just press cold risotto into a pancake shape (any size), fry in butter or oil in a hot skillet.  And, Cooks Illustrated has you dip the cakes in egg, then in fresh or dry breadcrumbs before frying.  Mmm!

I can't wait to try this recipe.  Also, I can't wait to visit my Aunt again!

Happy Wednesday, folks!

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