Name: Butternut Squash and Pancetta Risotto with Spiced Butter
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Cuisine: european
Ingredients: 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; 2 tablespoons unsalted butter; 1 pound squash, cut into 3/4-inch cubes; 1 teaspoon kosher salt; 1 tablespoon brown sugar; 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; 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

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:

Yield: 16 cups

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

Butternut Squash and Pancetta Risotto with Spiced Butter

Ingredients

Spiced Butter: