Baked Risotto With Squash And Pancetta Recipes

BAKED RISOTTO WITH WINTER SQUASH

Steps:

• Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
• Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
• In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
• Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
• Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.

BAKED RISOTTO WITH SQUASH AND PANCETTA

Steps:

• Preheat oven to 400 degrees F.
• Place a large skillet over medium heat and add pancetta, cook until crisp, about 3-4 minutes. Use a slotted spoon to transfer the pancetta to a medium bowl. Add squash to the pancetta drippings in the skillet. Season with ¼ teaspoon of salt and ? teaspoon of pepper. Increase heat to medium-high, and cook, stirring occasionally, until tender, about 8 minutes*. Add the sage leaves and cook until fragrant, about 1 minute. Remove from heat and transfer the squash and sage to the bowl with the pancetta.
• Meanwhile: Melt 4 tablespoons of the butter in a large saucepan or Dutch oven, with a tight fitting lid, over medium - medium/low heat. Add the shallots and season with salt and pepper. Cook, stirring occasionally, until soft, about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds - 1 minute.
• Add the rice and increase the heat to medium. Cook, stirring occasionally, until lightly toasted and every grain is coated in butter, about 2-3 minutes. Add 1 cup of wine and cook for 2 minutes, stirring occasionally, until the Arborio starts to look creamy in texture. Stir in the stock, increase heat to medium-high and bring contents to a rapid simmer (this will take about 2-4 minutes).
• Cover pot, transfer to the oven and bake, stirring once halfway through, until the rice is tender and the liquid is almost absorbed, about 25 minutes.
• Transfer risotto to the stove top and place over low heat. Gently stir in the butternut squash mixture, remaining 1 tablespoon of butter and ½ cup of the parmesan cheese*. Taste and adjust for seasoning. Transfer risotto to serving bowls, and garnish with additional parmesan cheese if desired. Serve and Enjoy!
• Optional Garnish, Crispy Sage Leaves: Heat ¼ cup of extra virgin olive oil in a small sauté pan over medium high heat. Add sage leaves and fry, 3-5 seconds, until crispy. Remove with a fork or slotted spoon to a paper towel lined plate. Sprinkle generously with coarse sea salt. Use as garnish for risotto.

RISOTTO WITH SQUASH AND PANCETTA

Steps:

• Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.
• Heat oil in heavy large saucepan over medium heat. Add pancetta; sauté until cooked through, about 5 minutes. Add squash and onion; stir to coat. Add rice; sauté 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.
• Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper. Spoon risotto into bowl. Serve, passing additional Parmesan separately