Budget Menu & Dirt Cheap Recipes General Recipes Butternut Squash and Pancetta Risotto with Spiced Butter

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      Ingredients
      Spiced Butter:
      4 cloves garlic, roasted
      4 tablespoons unsalted butter, room temperature
      1 teaspoon finely chopped chervil leaves
      1/2 teaspoon finely chopped marjoram leaves
      Pinch ground cinnamon
      Pinch ground ginger
      Butternut Squash:
      2 tablespoons unsalted butter
      1 pound squash, cut into 3/4-inch cubes
      1 teaspoon kosher salt
      1 tablespoon brown sugar
      Risotto:
      5 cups chicken stock, recipe follows
      1 tablespoon olive oil
      1/4 pound pancetta, small dice
      1/2 cup minced shallots
      1 cup arborio rice
      2 teaspoon finely chopped fresh sage leaves
      1 teaspoon finely chopped fresh thyme leaves
      1/2 cup white wine
      Directions
      For the butter: In a bowl, crush the roasted garlic with a spoon. Mix in the butter, chervil, marjoram, ground cinnamon, and ginger and set aside.

      For the butternut squash: In large skillet melt the butter over medium heat. Add the squash and season with salt. Cook for 6 minutes until golden on all sides.

      Add brown sugar and cook until the squash is caramelized and tender, but not mushy. Set aside and keep warm.

      For the risotto: Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm. Heat olive oil in a heavy bottomed saucepan add the pancetta and saute until lightly browned.

      Add the shallots, stirring until softened.

      Pour in the arborio rice, sage and thyme cook for 4 minutes, stirring until well coated.

      Turn the heat to high and add the white wine, simmer until mostly absorbed.

      Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.

      Stir in Italian parsley, kosher salt, pepper, and 3 tablespoons of the spiced butter.

      Gently fold in the squash. Serve immediately.

      Chicken Stock:

      5 pounds chicken bones, rinsed well

      20 cups cold water

      2 carrots, chopped

      2 onions, chopped

      2 stalks celery, cut into 2-inch pieces

      1 stalk leek, cleaned, sliced into 2-inch pieces

      3 sprigs fresh Italian parsley

      1 sprig fresh thyme

      2 bay leaves

      1/2 teaspoon whole black peppercorns

      3 cloves garlic, smashed

      Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.

      Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium-low and simmer for 2 hours.

      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.

      Yield: 16 cups

      Preparation Time: 15 minutes

      Cooking Time: 2 hours

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Budget Menu & Dirt Cheap Recipes General Recipes Butternut Squash and Pancetta Risotto with Spiced Butter