Butternut Squash & Pancetta Risotto

Risotto is one of those amazing and extremely versatile ingredients. You really can work with whatever vegetables, herbs or meat you have on hand. Sometimes I do zucchini, walnuts, and nutmeg. Other times I'll do champagne, pear and pecorino cheese. Risotto is the perfect comfort food for any evening. It can either be dressed down for a relaxing night at home or dressed up to impress your friends at a dinner party.

Furthermore, It's one of the few meals I make when I really feel like I can be creative and I'm not scared of how it will turn out. Just pick your favorite ingredients, a wine (red or white!), find some aged cheese such as pecorino and parmesean, pull out the chicken stock and you're ready to go!

I'm sure Lauren touched on this when she posted her risotto recipe, but please beware that you cannot try and do a lot of multitasking while making risotto. It requires constant love and attention. You must continue to stir despite the heat of the stove or weakness of your arm. Just keep going until it's a creamy perfection!

I realize that this is more of a recipe made in fall or winter, but living in San Francisco squash is available most of the year and we never seem to have warm nights. I always enjoy a good risotto and I hope that you do too.

Ingredients:

Butternut Squash

• 2 tablespoons unsalted butter
• 1 pound squash, cut into 3/4-inch cubes, divided
  
• 1 teaspoon kosher salt
• 1 tablespoon brown sugar
• dash of cinnamon
  

Risotto

• 5 cups chicken stock
• 1 tablespoon olive oil
• 1/4 pound pancetta, small dice
• 1/2 cup minced shallots
• 1 cup arborio rice
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
  
• 2 teaspoon finely chopped fresh sage leaves
• 1/2 cup white wine

Directions

For the butternut squash: In large skillet melt the butter over medium heat. Add half of the squash and season with salt. Cook for 6 minutes until golden on all sides. Add brown sugar and cinnamon and cook until the squash is caramelized and tender, but not mushy. Set aside and keep warm.

For the risotto: Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm. Heat olive oil in a heavy bottomed saucepan add the pancetta and the remaining squash and saute until lightly browned. Add the shallots, stirring until softened.

Pour in the arborio rice and cook for a few minutes, stirring until well coated and the rice becomes somewhat translucent.

Turn the heat to high and add the white wine, simmer until mostly absorbed.

Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. It is very important that you continue to stir and do not add the next batch of liquid until the first one is absorbed. If I have the time, I'll even do it at 1/4 cup at a time to really allow it to slowly absorb the liquid. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.

Stir in sage, kosher salt, pepper, and Parmesan cheese. Gently fold in the squash. Serve immediately. Garnish with a few more shavings of cheese and a sprig of sage.

Buon Appetito!
- Lindsay