Re:Alexandra

[Guest guest]

> has done something funky to most of the teaspoon measurements on

> your recipe. Could you repost please? It sounds wonderful.

 

Here you go!

 

Winter Squash Risotto

 

Makes 4 servings, about 1 1/2 cups each

Ingredients

5 cups vegetable broth

2 tablespoons extra-virgin olive oil

3 medium shallots, thinly sliced

3 cups chopped peeled butternut, hubbard, red kuri or kabocha squash

(1-inch pieces)

2 cups shiitake mushroom caps, thinly sliced (I used a combo of crimini

and reconstituted porcini)

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/8 teaspoon crumbled saffron threads (optional)

1 cup arborio rice

1/2 cup dry white wine or dry vermouth

1/2 cup finely grated Parmigiano-Reggiano cheese

Instructions

1. Place broth in a medium saucepan; bring to a simmer over medium-high

heat. Reduce the heat so the broth remains steaming, but is not

simmering.

2. Meanwhile, heat oil in a large saucepan over medium heat. Add

shallots; cook, stirring, until fragrant, about 1 minute. Stir in

squash and mushrooms; cook, stirring often, until the mushrooms give

off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron

(if using); cook for 30 seconds. Add rice; stir until translucent,

about 1 minute. Add wine (or vermouth) and cook, stirring, until almost

absorbed by the rice, about 1 minute.

3. Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and

cook, stirring constantly, until the liquid has been absorbed. Continue

adding the broth 1/2 cup at a time, stirring after each addition until

all the liquid has been absorbed, until the rice is tender and creamy,

30 to 40 minutes total. (You may have some broth left.) Remove from the

heat and stir in cheese.