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Category: Miscellaneous/Miscellaneous
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Winter Squash Risotto







Categories: Dujour08
Yield: 4 servings

1 Butternut squash -; (abt 2
-1/2 to 3 lbs)
5 c Chicken stock -; (to 6 cups)
(or canned; fat-free)
1 Piece bacon
1 tb Extra-virgin olive oil
3 Shallots; minced
2 c Arborio rice
1/2 c Dry white wine
Freshly-ground nutmeg; to
-taste
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Chopped fresh rosemary
1 tb Unsalted butter
3/4 c Freshly-grated
-Parmigiano-Reggiano cheese

Cut squash into medium-size pieces, scrape out seeds and stringy flesh and
discard. Steam cleaned pieces of squash for 10 to 15 minutes until tender.
Remove skin and mash smooth. Place stock in a saucepan and heat until
simmering. In a large heavy saucepan over medium heat, fry bacon piece
until crisp. Remove bacon, leaving grease in the pan. Crumble bacon for use
as a garnish and set aside. Add oil and shallots and cook for about 2
minutes. Stir in the rice and cook for 5 minutes over moderately-high heat.
Stir slowly but constantly. This will "toast" the rice and start to turn it
slightly golden and feel loose and dry. You should start to hear the rice
"click." Add the wine all at once to the rice and cook over fairly high
heat to boil it down. When the rice is almost dry, stir in 1 cup of stock
and mashed squash. Simmer until the sock is absorbed. Continue adding stock
1 cup at a time and stirring until rice becomes creamy while the grains
remain separate and firm, but not hard in the center of the grain. This
should take about 15 to 20 minutes. Add the nutmeg, salt, pepper and
rosemary and stir. Stir in the butter and 1/2 cup Parmesan. Place in
individual serving bowls and sprinkle with remaining cheese, crumbled bacon
and a sprig of rosemary. Enjoy! This recipe yields 4 to 6 main course
servings. Hints for success: The pot must be heavy on the bottom to keep
the temperature even during the cooking process. Arborio is a short grained
rice. It is very starchy, which is necessary to produce the desired result
of a creamy risotto. Look for a fat opaque center in the rice, known as
"LaPerla," this indicates a good starch content. Wine is the first liquid
to be added to the rice. The first liquid will be absorbed totally and the
acid in the wine balances the starch and adds flavor. Toasting the rice
seals in the flavor. There should be about 3 times the amount of stock as
rice. Make sure the stock is very hot. The stock is added slowly to the
rice and releases the starch gradually, creating a creamy texture. Constant
stirring is needed to produce the best results.

Source: "CHEF DU JOUR - (Show # DJ-9539) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-19-1999 by Joe Comiskey -
joecomiskey@netzero.net"

Recipe by: Raymond G. DeForest Jr.


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