We made this risotto in last week's cooking class, and my kitchen partners and I were amazed with our success. Every once in a while, you make a dish that tastes so incredible, so delicious, that you can't help but feel like a real chef. Or at least that you should be getting paid for making it. This is one of those dishes.
Risotto with Butternut Squash and Mushrooms
1 cup diced butternut squash
8 ounces mushrooms, quartered
3-4 cups chicken stock
1 cup finely diced onion
2 cloves garlic, minced
4 tablespoons butter
1 cup arborio rice
1/2 cup white wine
1/4 cup grated Parmesan cheese
chopped parsley for garnish
Heat 1 tablespoon olive oil in saute pan. Add squash and a sprinkle of kosher salt. Saute until the squash is tender and lightly browned. Remove from pan and set aside. Repeat with the mushrooms.
Bring chicken stock to a boil in saucepan, reduce heat and let simmer, covered.
In another saucepan, melt 3 tablespoons butter over medium to medium-high heat. Add onions and sweat until softened, 3-4 minutes. Do not let onions brown. Add garlic and saute until fragrant, about 1 minute.
Add rice and stir until rice is evenly coated with butter. Saute for a few minutes, stirring frequently, until rice becomes translucent at the edges, 3-4 minutes.
Add white wine, stir, and cook until evaporated.
Begin adding chicken stock, a ladle at a time, allowing rice to absorb stock before adding next ladleful. Stir frequently and keep the risotto at a simmer...not a fast boil.
After about 15 minutes, add squash and mushrooms to risotto, stir to combine, and continue to cook for another 2-3 minutes. Taste risotto and check for doneness. The grains should be tender but with a little bite and the risotto itself should be creamy but not soupy.
Add 1 tablespoon butter and Parmesan cheese and stir. Taste for seasoning and add salt if necessary.
Pour into serving dish, sprinkle with chopped parsley, and serve immediately.
Be prepared for rave reviews, bribes for the recipe, and marriage proposals.