Tuesday, November 1, 2011
she said Saffron Risotto with Butternut Squash
November! I can't believe it's already November! But then again, it is quite likely I say that every year. But still...November! With Halloween last night, we are already in full holiday swing. My trip home to Phoenix for Thanksgiving is in plain sight. The Chargers football game I have had tickets to for months is rapidly approaching. Planning for my work's Holiday Party and designing for our Holiday Cards is already at the top of my daily to-do list. Yep, it's November.
Ok Shelley, calm down. Let's take it one day at a time. With a steady focus, I deem November the month of winter squash. And I am so thrilled to start with Ina Garten's recipe for Saffron Risotto with Butternut Squash. Saffron is a perfect compliment to this winter vegetable and risottos are such a terrific way to enjoy these rich flavors. Hello November! I'm so glad we meet again.
1 butternut squash, peeled, cut into cubes (approximately 6 cups)
2 tablespoons olive oil
salt and freshly ground pepper
6 cups veggie stock
6 tablespoons unsalted butter
2 large shallots, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine (I used Chardonnay)
1 teaspoon saffron, ground
1 cup Parmesan cheese, freshly grated
1. Preheat oven to 400 degrees.
2. Place cubes of squash on a sheet pan & toss with olive oil, 1 teaspoon salt & 1/2 teaspoon pepper.
3. Roast for 25-30 minutes, until very tender.
4. Meanwhile, simmer veggie stock in a covered saucepan on low heat.
5. In a heavy-bottomed pot or Dutch oven, melt the butter & saute the shallots on medium-low heat for ten minutes.
6. Add rice & stir to coat grains with butter.
7. Add the wine & cook for 2 minutes.
8. Add 2 ladles of stock, saffron, 1 teaspoon salt & 1/2 teaspoon pepper.
9. Stir & simmer until the stock is absorbed.
10. Continue to add stock, 2 ladles at a time. Stir between each addition, allowing the risotto to absorb most of the moisture before adding more stock.
11. Off the heat, add the roasted squash cubes & Parmesan cheese. Mix well.