Saffron Butternut Risotto
- 1 Butternut squash (2 pounds)
- 2 Tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 6 Cups chicken stock, preferably homemade
- 6 Tablespoons (¾ stick) unsalted butter
- 2 Ounces pancetta, diced
- ½ Cup minced shallots (2 large)
- 1½ Cups Arborio rice (10 ounces)
- ½ Cup dry white wine
- 1 Teaspoon saffron threads
- 1 Cup freshly grated Parmesan cheese
- Butternut squash
- Unsalted butter
- Arborio rice
- Dry white wine
- Saffron threads
- Parmesan cheese
- Extra virgin olive oil
- Kosher salt
- Black pepper
- Chicken stock
- Preheat the oven to 400°.
- Peel the butternut squash, remove the seeds, and cut it into ¾ -inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 TBSP salt, and ½ tsp pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
- Meanwhile, heat the chicken stock in a small, covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and ½ teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
- Off the heat, add the roasted squash cubes and Parmesan cheese.
- Mix well and serve.