Saffron Risotto with Butternut Squash

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this is a new favorate in our house. just wonderfull served in rolled up toasted flour tortillas

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This is relatively easy to make and was a big hit for Thanksgiving. It has become a staple meal at our dinner table. As I prefer my pancetta crispy like bacon (I must make pig-lovers cringe!, we pan fry ours separately first and throw it in later in the process.

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My fiancé proposed while we were eating this risotto, so I'm a big fan :
I've made it multiple times, both for my fiancé and my family, and everyone loves it it. It's very easy to make and is pretty easily customizable. I leave out the pancetta and use vegetable broth instead of chicken, because I'm a vegetarian. I double the shallots and add an extra 1/4 cup of wine because we like the flavors that way. It takes longer to cook than is recommended, but it's always done (at least for me when the broth and wine have been absorbed. Just taste it when it reaches that point to make sure. The leftovers also taste great (if there are any.

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I followed the recipe, however didn't use butternut squash. I used the salt,butter and stock, saffron amounts as indicated. I thought they were just right. It probably took another 10 minutes extra for the risotto to cook thoroughly.

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Smoked bacon may overpower the saffron a bit in this -- bacon is what I had on hand for the first run and will definitely try with pancetta or just unsmoked fatback or pork belly next time. Otherwise came out wonderfully (and can see leaving it out entirely and still being pleased. I did reduce salt and butter slightly, but upped the saffron and parmesan just a tad. I also stirred in several handfuls of baby spinach at the end just 'til wilted to get some greens in there and I think it was the perfect addition. I had it with some seared scallops; a pretty much perfect meal. Many people think risotto is "tricky" or "complicated" -- I really can't think of anything simpler short of opening a can of something.

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wow.... love, love, love this! definitely making this again!

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I never attempted risotto before-always seemed like a daunting task. Followed the instructions to the letter EXCEPT didn't use the pancetta (don't eat pork. I'm sure it's great with pancetta but it's outstanding as it is so I didn't miss it. Easy, filling, and the taste was off the chart, restaurant quality. Served it with roasted cauliflower/brussell sprouts and pan seared scallops. It all could be on the table in 45 minutes with very little prep. Thanks again Ina!!

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This may truly be the best thing I ever made. It was my first time ever cooking with butternut squash and the dish turned out amazing.

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One of the family's favorite risottos! Smokey saltiness of the bacon combined with the subtle sweetness of the squash is exquisite yumminess. Makes a terrific leftover. Enjoy this one!

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I will definitely be making this again, I made it for the first time as part of our Christmas Eve dinner and it was a huge success!