Today is Tuesday, December 02 2008 1:17 am
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Winter Squash RisottoCategories: Stewart2 Yield: 6 servings === SPICED BUTTER === 8 tb Unsalted butter; room -temperature 4 tb Roasted-Garlic Puree; (see -recipe) 2 ts Finely-chopped chervil 1 ts Finely-chopped marjoram 1/2 ts Ground cinnamon 1/4 ts Ground ginger Coarse salt Freshly-ground white pepper === CARAMELIZED SQUASH === 3 tb Unsalted butter 1 lg Butternut squash; peeled, -seeded, And cubed Coarse salt Freshly-ground white pepper 2 ts Light-brown sugar === RISOTTO === 2 qt Double Turkey Stock; (see -recipe) 2 tb Olive oil 2 oz Bacon slab; diced 1 c Minced shallots or onions 1 lb Italian Arborio rice 1 ts Chopped sage 1/4 ts Thyme leaves 1/2 c Dry white wine 2 tb Chopped flat-leaf parsley Coarse salt Freshly-ground white pepper TO MAKE THE SPICED BUTTER: Combine all ingredients in a small bowl. Cover, and set aside at room temperature until ready to use. (You can prepare the butter up to 8 hours in advance, and store, refrigerated, in an airtight container.) TO MAKE THE CARAMELIZED SQUASH: In a large saute pan, melt the butter over medium heat. Place the squash in a bowl, and season with salt and pepper. Add squash to pan; cook, stirring occasionally, until browned, about 6 minutes. Cover; cook until tender, about 5 minutes more. Add the brown sugar; cook until squash has caramelized but still holds its shape, about 2 minutes. Set aside. (You may prepare the squash up to 1 hour in advance, and store, covered, at room temperature.) In a large saucepan, bring the Double Turkey Stock to a boil over high heat. Reduce the heat to a very low simmer. In a large heavy-bottomed saucepan, heat the oil over medium heat. Add bacon, and cook until lightly browned, about 5 minutes. Add shallots, and cook, stirring often, until softened, about 3 minutes more. Reduce the heat to medium-low. Stir in the rice, sage, and thyme. Cook, stirring with a wooden spoon, until the rice is coated, has released its starch, turns a milky opaque white, and begins to stick to the bottom of the pan, 7 to 10 minutes. Add the wine, and boil until completely reduced, 2 to 3 minutes. Ladle about 1 cup of the simmering stock into the rice. Cook, stirring often, until the stock has almost been completely absorbed by the rice. Continue cooking and stirring, adding another 1 cup stock only when the previous addition has been absorbed. After 15 minutes, begin tasting the rice. At this point, add the remaining stock, a little at a time, stirring between additions, until the rice is firm yet cooked through, 18 to 20 minutes. Stir in the reserved spiced butter and the parsley, and season with salt and pepper. Gently fold in the reserved caramelized squash, keeping the individual pieces as intact as possible. Divide the risotto among warm bowls, and serve immediately. Serves 6 as an appetizer, or 4 as an entree. Source: "Martha Stewart Living - MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Doubleday - $45" Per serving: 368 Calories (kcal); 26g Total Fat; (61% calories from fat); 3g Protein; 34g Carbohydrate; 57mg Cholesterol; 15mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Recipe by: Recipe adapted from "Alfred Portale's Gotham Bar and Grill C ----- ---------- |
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