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Butternut Squash Risotto, Pancetta, Black Mushrooms and Rosemary Jus
Makes 4 servings
*5-6 cups chicken stock
*1 onion, peeled and diced into 1/4 inch dice
*3-4 oz. unsalted butter
*3 cups arborio rice
*2 oz. pancetta, cut into 1/4 inch dice
*4 oz. fresh black trumpet mushrooms, sauteed in 1/2 oz. whole, unsalted butter
*8-10 oz. butternut squash juice (using a commercial vegetable juicer)
*8 oz. Parmigiano-Reggiano cheese, finely grated
*Salt and pepper
1Bring the chicken stock to a boil. In a separate pot, begin sweating the onions in butter, no colorization. When the onions are translucent, add the arborio rice and stir it, coating all grains with butter. Gradually add the stock to the rice, 3 or 4 ounces at a time. Keep stirring the rice and add the stock as the rice cooks. It should retain a bit of a crunch (al dente).
2Render the pancetta in a saute pan until crisp. Add the cooked pancetta, mushrooms, squash juice and Parmigiano-Reggiano cheese. Season with salt and pepper. The risotto should be of creamy consistency. It should be a "Halloween" orange.
Chef Ted Gidley of Clarke Cooke, Newport, RI.