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Try This at Home: How to Make Butternut Squash Risotto

From: Food Network Magazine

Gabriele Corcos and Debi Mazar, the husband-and-wife stars of Cooking Channel's Extra Virgin, make a hearty risotto for fall.

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Butternut squash is the perfect addition to risotto in the fall, but you can try other vegetables too. Gabriele recommends mushrooms or zucchini.

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"Risotto is easier than people think: It's just stirring!" says Debi.

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Break down the squash: Cut the stem end off the squash, then use a vegetable peeler to remove the skin.

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Slice in half lengthwise.

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Scoop out the seeds and stringy pulp from one half. Reserve the other half for another use.

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Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.

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Cook the squash: Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer. Melt the butter in a large saute pan over medium heat. Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes.

"Use the widest pan you have so the rice forms one layer; this helps it cook evenly," Gabriele advises.

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Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.

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Make the risotto: Stir in the rice and season with salt and pepper.

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Add a ladleful of hot stock to the rice and cook, stirring, until absorbed. (Don't add too much stock at once, and make sure it is hot; otherwise, it will stop the cooking process.) Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.

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About halfway through, add more salt and pepper to taste. The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done.

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The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.

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Serve the risotto: Transfer it to serving bowls or a platter and top with Parmesan and parsley. Never leave finished risotto in the pan — it will keep cooking into a mush.

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Try This at Home: How to Make Butternut Squash Risotto

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