Butternut Squash and Mushroom Risotto
Total time: 30 minutes
As always, the end result should be creamy, smooth, almost soup-like, never stiff. The squash gives a bit of sweetness to the risotto and the bacon a bit of smoke.
Ingredients:
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
-
1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1 onion
- 1 tbs butter
- 3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
-
Condimenti:
- 1 chicken breast, boneless, skinless
- 1 slice bacon
- 2 cups butternut squash, 8oz (240gr)
- 4oz (120gr) mushroom
- 2 tsp olive oil
Instructions:
- Heat chicken stock and keep hot over low heat.
- Finely chop onion.
- In medium sauce pan heat butter; add 1/2 of the onion and sauté until transparent.
- Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When rice has almost absorbed all the wine add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before you add the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it a few tbs at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate.
- Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
-
Condimenti:
- Cut the bacon into matchsticks and chicken into small pieces.
- Trim and slice mushrooms.
- Cut butternut squash into small pieces.
- Heat olive oil in nonstick skillet. Add bacon and sauté until crisp, remove.
- Add chicken and sauté until cooked through, remove.
- Add mushrooms and sauté until lightly browned, remove.
- Add butternut squash and sauté until cooked through.
- Return mushrooms, bacon, chicken to skillet, cover and keep warm until needed.