This Risotto is a perfect Fall/Winter dish with it's creamy butternut squash and earthy mushrooms. It can be a first course, or become a satisfying main course with the addition of a simple salad and a glass of wine. Risotto was a major part of our food groups growing up, and I'm still in love with it and its many variations. My father comes from the Northern part of Italy where the carbs came from rice and polenta, and thus became prominent in our household. When I started cooking on my own, I realized that there were endless ways to fix rice using the "risotto" technique. There seems to be something for every season. In the Spring there are asparagus, peas and prosciutto, artichoke hearts in early Summer, seafood and lobster stock, saffron, and the list goes on and on. What is critical is the process, using the correct short grained high starch rice, using an excellent stock, and taking your time. Remember, it's a bit like a soufflé, in that it's meant to be served as soon as it's finished cooking. It waits for no one.
Line a baking sheet with foil. The pan should be large enough to hold the cubes of squash with at least an inch between each piece. Toss the butternut squash cubes with 1 tablespoon of oil and a bit of salt. Dump the squash onto the baking sheet and bake in a preheated 350° oven for about 20minutes, or until the cubes have started to brown and have softened to the touch.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a sauté pan. Add the assorted fresh mushrooms. Sauté until tender and all the liquid has been reabsorbed.
Set aside both the squash cubes and the mushrooms.
Soak the dried porcini. When they have softened, remove from the liquid, and chop them into small pieces. Retain the soaking liquid to be added later to the risotto.
Pour the chicken stock into a pot, and heat to a simmer.
Using a heavy bottom pan (a straight sided 5-quart skillet is a good choice) add 2 tablespoons olive oil, then add the chopped shallots. Sauté until they just start to color, then stir in the rice. Cook the rice, stirring constantly for 4 to 5 minutes. This procedure is often referred to as "toasting the rice". It literally creates a shell around each grain that allows the rice kernel to absorb liquid slowly while still retaining it's structure. Cooked in this way, rice can absorb about twice the amount of liquid that boiled or steamed rice does, thus the unique texture of a perfectly cooked, creamy risotto.
Add the white wine, stir until it has been absorbed. Next add the chopped, reconstituted porcini mushrooms, along with the soaking liquid. Be careful when you pour in the soaking liquid, as the very bottom often contains sand and grit that you don't want to add.
If you are using the chopped sage, add that at this time.
As soon as that liquid has been absorbed, start adding the warm chicken stock, one dipper full at a time. As one dipper has been absorbed, add another. (A "dipper or ladle" in this case is approximately 1/3 to 1/2 cups)
If you have a good, heavy pan you will not need to constantly stir, but do pay close attention to the liquid level. After about 20 minutes, the rice should be very close to done, and this is the time to gently fold in the sautéed mushroom and squash cubes. If any liquid from the mushrooms or squash has accumulated, add that too. Continue to cook for another minute or two.
Taste the rice. It should be el dente. This is now the time to fold in the grated cheese and remaining butter. Check if you need additional salt or pepper.
Now, pour a full ladle of broth over the top of the rice, put the lid on the pan and set for 5 minutes.
After that the risotto should be creamy, silky and just a bit of "tooth" to the bite. Serve immediately. It waits for no one!
Ingredients
Directions
Line a baking sheet with foil. The pan should be large enough to hold the cubes of squash with at least an inch between each piece. Toss the butternut squash cubes with 1 tablespoon of oil and a bit of salt. Dump the squash onto the baking sheet and bake in a preheated 350° oven for about 20minutes, or until the cubes have started to brown and have softened to the touch.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a sauté pan. Add the assorted fresh mushrooms. Sauté until tender and all the liquid has been reabsorbed.
Set aside both the squash cubes and the mushrooms.
Soak the dried porcini. When they have softened, remove from the liquid, and chop them into small pieces. Retain the soaking liquid to be added later to the risotto.
Pour the chicken stock into a pot, and heat to a simmer.
Using a heavy bottom pan (a straight sided 5-quart skillet is a good choice) add 2 tablespoons olive oil, then add the chopped shallots. Sauté until they just start to color, then stir in the rice. Cook the rice, stirring constantly for 4 to 5 minutes. This procedure is often referred to as "toasting the rice". It literally creates a shell around each grain that allows the rice kernel to absorb liquid slowly while still retaining it's structure. Cooked in this way, rice can absorb about twice the amount of liquid that boiled or steamed rice does, thus the unique texture of a perfectly cooked, creamy risotto.
Add the white wine, stir until it has been absorbed. Next add the chopped, reconstituted porcini mushrooms, along with the soaking liquid. Be careful when you pour in the soaking liquid, as the very bottom often contains sand and grit that you don't want to add.
If you are using the chopped sage, add that at this time.
As soon as that liquid has been absorbed, start adding the warm chicken stock, one dipper full at a time. As one dipper has been absorbed, add another. (A "dipper or ladle" in this case is approximately 1/3 to 1/2 cups)
If you have a good, heavy pan you will not need to constantly stir, but do pay close attention to the liquid level. After about 20 minutes, the rice should be very close to done, and this is the time to gently fold in the sautéed mushroom and squash cubes. If any liquid from the mushrooms or squash has accumulated, add that too. Continue to cook for another minute or two.
Taste the rice. It should be el dente. This is now the time to fold in the grated cheese and remaining butter. Check if you need additional salt or pepper.
Now, pour a full ladle of broth over the top of the rice, put the lid on the pan and set for 5 minutes.
After that the risotto should be creamy, silky and just a bit of "tooth" to the bite. Serve immediately. It waits for no one!