Butternut Squash Risotto

Risotto is not difficult to make…..if you have the time. Pour a glass of wine, set out a nice appetizer and bring your guests into the kitchen while you combine these simple ingredients to create an elegant (yet casual) seasonal entree.

Butternut Squash Risotto

Serves 4 (as a main course)

8 cups chicken stock or vegetable stock

3 tablespoons unsalted butter, softened

3 tablespoons unsalted butter, cold and cubed

2 shallots, finely diced

2 cloves garlic, minced

2 cups butternut squash, cut in 1/2 inch cubes

2 cups arborio rice

3/4 cups white wine

Salt and pepper

1 cup freshly grated Parmesan cheese, plus more for garnish

Freshly grated nutmeg

1 or 2 slices or prosciutto

Heat the chicken stock in a pan over low heat. Cover and keep warm. Heat the softened butter in a large saucepan over medium heat. Add the shallots, garlic, and butternut squash, and stir until softened, about 5 minutes. Stir in the rice, coating it with the butter and seasonings. Continue to stir and toast the rice, about 5 minutes. Add the wine and stir until it evaporates. Stirring the rice continuously, add the warm stock, one cup at a time, making sure the liquid is completely absorbed by the rice before adding the next cup. The rice will start to release its starch and thicken into a creamy porridge, about 30 minutes. Depending on the texture of risotto you like, the grains of rice should be tender to firm. Season the risotto with salt and pepper. Remove from heat and let sit for a couple of minutes. Stir in the cold butter and Parmesan into the risotto. Grate a bit of nutmeg over top of risotto and add additional grated Parmesan. Serve immediately. For garnish, slice and crisp up the prosciutto in a saute pan. Serve with a seasonal side salad (greens, pear, walnut and a creamy balsamic dressing?) and crusty bread.