PUMPKIN N WILD BOAR RISOTTO
pumpkin N wild boar risotto
- adapted from williams and sonoma- savoring pasta & rice
- Rissotto con la zucca aka Butternut Squash Risotto
- my changes are in (brackets)
- 5C chicken stock or bouillon ( used veggie stock)
- 1 1/4 lb pieced orange fleshed winter squash, peeled and seeded
- 4 T unsalted butter
- 4 T EVLO
- 1 yellow onion ( used 2 small red onions), finely chopped
- 2 oz ( 60g) pancetta or bacon, finely cubed ( used 2 heavy slices of wild boar sausage)
- pinch of salt, plus salt to taste
- 2 C arborio rice
- 1.4 C dry white wine (note: i buy the small taste tester wines to cook with, it works out perfect instead of opening a bottle of wine, especially if you are not going to drink it- personally do not waste your money on the "cooking wine", real wine is way better)
- 1/3 C grated Parmesan cheese
- white pepper to taste ( used black pepper)
In a saucepan over medium heat, bring the stock to a gentle simmer, Adjust the heat to maintain a bare simmer.
Cut the squash into finger sized strips. In a saucepan over low heat, melt 2T butter w/ 2T of the olive oil. Add half of the onion and all of the pancetta/bacon and saute until it begins to sweat its fat and the onion begins to soften, about 5 min. Add the squash, stir to coat with the onion, and saute gently for a couple of minutes. Add 1/2 C broth and a generous pinch of salt cook over low heat for 20 minutes, stirring occasionally. The squash will take on the consistency of a chunky puree. Remove from the heat and set aside.
In a large heavy saucepan over medium heat, warm the remaining olive oil. Add the remaining onion and saute until soft, about 5 min. Add the rice mixing well with the other ingredients to coat the grains with the oil. Cook and stir for 1-2 minutes to toast the grains lightly. Pour in the wine and cook, stirring, until the rice absorbs most of the liquid. about 3 minutes.
Add a ladleful ( about 1/2C) of the stock, reduce the heat to low and stir continuously as the rice absorbs the liquid. Continue adding the liquid in 1/2 C increments, stirring after each addition, until the rice has absorbed most of the liquid.
When the rice has cooked for 12 minutes, stir in the squash and continue adding the liquid in small increments and stirring continuously. When the grains are tender yet firm to the bite and the risotto has a creamy consistency ( after 16-18 minutes total), remove from the heat and stir the remaining 2T butter and the cheese. Season with salt and pepper.
Remove the risotto from the heat and let rest for a couple of minutes before serving. Spoon onto warmed individual plates or bowls and serve.