Wednesday, November 25, 2015

Butternut Risotto 4 College Cooking

Actually, most folks would say this recipe is the furthest thing from college cooking…and you would be correct, because this recipe is "4 Jon"; and, he has waited patiently for me to post this incredible recipe! (Risotto requires patience and preparation, so I certainly understand your concerns seeing this on a college blog!)

Having said that, it remains one of Jon's favorite dishes; and, risotto is one of the most versatile meals you can master--this is one of the best comfort foods there is; and, when a bag of arborio rice makes enough for 4 separate meals to easily feed 4 hungry college students with leftovers…this is worth adding to your recipe box. 

Risotto is merely a vehicle for any combination of ingredients you like--chicken & mushroom, mushroom & leek, peas & proscuitto, or Summer Corn--but you must learn the process of making the base! That is the key to making great risotto! We had him make his first batch of risotto upon arriving home for the Thanksgiving holidays...that is the best way to learn making risotto, or anything, right? Hands-On!

Definetely a recipe where practice makes get started!!! 

(Adapted from Ina Garten's Roasted Butternut and Saffron Butternut Risotto recipes, but modified with skills I have learned over the years)

Roasted Butternut Risotto

For Roasting:
  • Baking sheet with edges
  • Mixing bowl for tossing risotto
For Risotto:
  • Large saucepan, ie 5 quart
  • Wooden spoon with a flat end (ideally)
  • Medium saucepan or bowl to hold warm broth

Roasting Butternut:
  • 1 butternut squash, peeled, seeded and cubed
  • 2 Tbls olive oil
  • Salt & Pepper
  • 1-2 tsp dried thyme
  • 1 Tbls olive oil
  • 2 Tbls Butter
  • 1 shallot, finely sliced & chopped
  • 1 1/2 cups Arborio Rice
  • 6 cups chicken or veggie broth, warmed
  • 1/2 to 2/3 cup white wine
  • Fresh ground pepper
  • 1 cup parmesan

Roasting Butternut:
  • Preheat oven to 400F degrees
  • Toss butternut squash cubes in 1-2 Tbls olive oil
  • Sprinkle with salt, pepper, and thyme.
  • Spread in single layer on baking sheet.
  • Roast x 30-35 minutes or until tender
  • Make this earlier in the day if need be or the day before.

Making Risotto:
1. Wash your hands.
2. Heat the olive oil and butter in 5 quart saucepan and sear the shallots until translucent.
3. Add the risotto and make sure the rice is coated in oil-butter mixture. 
4. Stir x 1-2 minutes.
5. Add enough broth to cover the risotto and bring to a boil.
6. Reduce heat to MEDIUM-HIGH until bubbly. 
7. Stir fairly continuously until broth reduces and risotto is visible, peaking thru broth.
8. Repeat the process of adding broth and reducing it x 4-5 times.
9. After the 4th addition of broth has been reduced, add 1/2-2/3 cup of white wine.
10. Add the fresh ground pepper and continue stirring. Adjust salt and flavors.
11. Once you are satisfied with "done-ness" of rice, i.e. soft, tender, but not mushy, remove the pan from the heat and stir in the butternut and cheese.

A creamy, delicious mixture of ultimate comfort food is now ready to eat!

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