Butternut Squash and Pancetta Risotto with Spiced Butter
Total:
50 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
50 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Spiced Butter:
Butternut Squash:
Risotto:
Chicken Stock:

Directions

Risotto:

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:

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.

Preparation Time: 15 minutes

Cooking Time: 2 hours

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