Re:Alexandra TY!

[Guest guest]

, Alexandra Soltow <pamra

wrote:

>

> > 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.

>