Butternut Squash Risotto

Some things are just worth the fuss. This risotto takes awhile to make, but you won't be disappointed. The recipe makes 4 main course servings (or 6 first courses), so we eat it for 2 days. You don't really want to overindulge with this one, as rice expands, and I'm sure there are several comic drawings of humans who ingest too much rice. Save yourselves. Have a pretentious salad afterwards.

This recipe is from Cook's Illustrated, so you know there will be some fussy steps. I will try to minimize them as I can. However, this version is light on the stirring.

Butternut Squash Risotto

2 T olive oil

1 medium butternut squash (about 2 lbs)
3/4 t salt (divided)

3/4 t pepper (divided)
4 c low-sodium chicken broth
1 c water
4 T unsalted butter
2 small onions (or one large sweet one)
2 medium garlic cloves
2 c arborio rice
1 1/2 c dry white wine
1 1/2 oz. grated Parmesan cheese (or Piave)
2 T minced fresh sage leaves
1/4 t grated nutmeg (so important!)

First, get your chop on. Finely chop the onion and set aside in a bowl. You should have around 1 1/2 cups. Mince the garlic or press it though a press and add it to the onion bowl (around 2 t. garlic). In that same onion bowl, throw in 1/2 t salt and 1/2 t finely ground pepper. Set aside. Pick up that squash and peel it. Slice it in half, separating the bulbous part from the straight part (you'll know what I mean). Cut the bulbous part in half and scrape out the seeds and membranes. Save the guts in a small bowl. Dice the rest of the squash in 1/2 inch pieces. You can put this squash stash in a medium bowl which you will use again.

Heat oil in a nonstick skilled over medium high heat until shimmering. Add about 3 1/2 c of the diced squash in an even layer and cook without stirring for 4-5 minutes, until golden brown. Stir in 1/4 t salt and 1/4 t pepper and continue to cook, stirring occasionally until squash is tender and browned (about 5-8 minutes longer). Cook it till you want to eat it (some of this will not be cooked any further). Transfer to the bowl you first put it in and stick it somewhere it will stay warm-ish.

WARNING: You could leave some of this next step out if you want.

Start bringing your chicken stock and water to a boil in a large saucepan. (keep that part) Return the skillet to medium heat and add the squash guts and any leftover diced squash to the pan. Cook, stirring frequently, until lightly browned, about 4 minutes or so. Transfer this to the saucepan of chicken stock, bring it to a full boil, then reduce it to simmer, covered, until you're ready.

Melt 3 T butter in the now empty skillet over medium heat; when foam subsides, cook the bowl of onion stuff, stirring occasionally until soft, about 4-6 minutes. Add the rice to the pan and stir frequently until the grains are translucent on the edges, about 3 minutes. Add wine, stir frequently, until fully absorbed, 4-5 minutes.

Meanwhile, strain the hot broth (see, I told you, you might want to skip the guts addition from earlier) and return the broth back to the pan to keep simmering. PERSONAL NOTE: I do the guts thing, but strain the liquid as I pour it in the risotto through a little strainer. Discard the solids.

When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to the rice. Simmer, stirring every 3-4 minutes, until liquid is absorbed and bottom of pan is almost dry (about 12 minutes). Meanwhile, get your sage leaves chopped, grate your nutmeg if you wish, and grate the cheese.

Stir in about 1/2 c hot broth and cook, stirring constantly, until absorbed, about 3 minutes. Repeat with additional broth 2-3 more times until rice is al dente. Off heat, stir in remaining 1 T. butter, cheese, sage and nutmeg; gently fold in remaining cooked squash. Use any remaining hot broth to loosen the texture. Serve immediately.