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Menu Plan for the week of Sept. 20, 2013:  Sunday's Recipes

Butternut Squash and Mushroom Risotto
Fresh Fruit

Cooking time:  30 minutes for menu              Cooking schedule: see below for instructions

      We love risotto and have it often.... It's quick, easy and much less fussy than one may think.

Butternut Squash and Mushroom Risotto       Preparation and cooking 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.

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup 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

Heat chicken stock and keep hot over low heat. 
Finely chop onion. 
In medium saucepan heat butter over medium-high heat.  Add onion and sauté 5 minutes.  Add rice and sauté stirring, for 2 - 3 minutes until rice has white center.  Add white wine and stir. 
Start condimenti. 
When wine is almost absorbed add a 1/3 cup of stock, stir.   When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.  Before 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 2 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, pour 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.

Fresh Fruit

Whatever looks good - pears?  apples?

Cooking Schedule: 30 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, 2 saucepans, medium skillet with lid, plate Heat stock Peel butternut squash, remove seeds, if needed Chop onion, sauté Cut bacon Cut chicken Sauté bacon Add rice to onion, sauté Add wine to rice, stir, cook Remove bacon, sauté chicken Add 1/3 cup stock to rice, stir, cook Trim, slice mushrooms Stir rice

Remove chicken, sauté mushrooms Add 1/3 cup stock, stir Cut butternut squash Stir rice Remove mushrooms, sauté butternut squash Add 1/3 cup stock, stir Grate Parmesan Stir rice Stir squash Add 1/3 cup stock, stir Return bacon, chicken, mushrooms to skillet, cover Add 1/3 cup stock, stir Finish risotto Add Parmesan, Condimenti Serve Don't forget the fresh fruit

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By Katie Zeller

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