Showing posts with label Butternut Squash Risotto. Show all posts
Showing posts with label Butternut Squash Risotto. Show all posts

Monday, June 11, 2012

Wild Mushroom Risotto...and Pinterest

Since I've been hooked on Pinterest, I've been neglecting my own posts, and photos to upload to blog about and making excuses to feature other bloggers' foods...and why not? I have been so impressed with all the various wonderful things I find on Pinterest among them my foodie friends' pins, and as soon as I visit someone's food blog these days, I immediately want to pin their amazing creations....is that good, or bad...or just a little crazy?!

linking to: 
Full Plate Thursday, @ Miz Helen's Country Cottage
Thursday Favorite Things @ Katherines Korner

We all have are different style of foods...different presentations...different photo technique; some bloggers just want to make photos small, and concentrate on the actual recipe, some bloggers want sheer elegance and make sure to set up fancy props, flowers, concentrate on the dish that is being served in...some blogger get a real in your face close up (guilty)...and why is that? I even ask myself. Well, the answer is clearly, that we want you to see how perfect it turned out, how it tastes, just by you reading the recipe and imagining, picturing, lingering on the aroma and the amazing flavors.

Monday, November 21, 2011

Butternut Squash Risotto, and more of San Francisco

I almost totally forgot that, before I left for the 3rd Annual Blogger Festival, I did make a fabulous Butternut Squash Risotto, and I was reminded by my daughter Lora to be sure to post my risotto for the month of November, which is the SQUASHLOVE MONTH!  So, I'm linking this to the wonderful squash recipes that other bloggers have participated in, before the month is over.!
I love risotto so much, but I rarely make it, because Lora makes it often, as do Fabrizio, her executive chef hubby. He makes the most amazing seafood risotto, which really is my all-time favorite!
If you don't think this is the most perfect Butternut Squash Risotto, you've ever seen, or might have tasted...then I can personally come to your house to make it for you, just to prove it! As you can see for yourself, each grain of rice is perfect, and separated...yet, still the right amount of crunchiness on the inside! The flavor is, divine...I promise you, that!
I must sound like a broken record because, time, and time again, I keep bringing up Mark Bittman's Cookbook. As for me, it's like a "bible"...and a thrift find, which I have been bragging about, over, and over again! This is the basic book, where I adapted my Butternut Squash Risotto from.














Although, the recipe calls for Risotto with Vegetables, I followed the recipe, only to substitute vegetables, for butternut squash...therefore, adapting it that way.









Butternut Squash Risotto
adapted by me: from Mark Bittman's Risotto w/vegetables

4 to 6 cups, chicken, beef, or vegetable stock
2 Tbsp. butter, or extra virgin olive oil
plus 2 Tbsp. butter, softened
1 medium onion, chopped
1 bunch curly parsley, chopped
1 1/2 cups Arborio  rice
4 cups cubed, peeled, butternut squash, about. 2 lbs.
Salt, and freshly ground pepper, to taste
1/2 cup dry white wine
Freshly grated Parmesan cheese (about 1/3 cup)

Warm the stock over medium heat. Place the butter, or oil ( I used oil)... in a large saucepan or skillet, preferably non-stick, and turn the heat to medium.




When it's hot, add the chopped onion, the small cubed butternut squash, and cook stirring occasionally, until onion and squash is softened...about 3 to 5 minutes.
Add the rice, and stir until it is coated with butter. Add a little salt, and pepper, then, the white wine. Stir, and let the liquid bubble away!





Begin to add the stock, 1/2 cup or so, at a time, stirring after each addition. When the stock is just about evaporated, add more. The mixture should be neither soupy, nor dry. Keep the heat to med. to med. high, and stir frequently! (Constant stirring is not necessary.)










Begin, tasting the rice after 20 min. after you add it; you want it to be tender but with still a tiny bit of crunch. It could take as long as 30 minutes to get to this stage.


When it does, add the 2 Tbsp. softened butter, a handful of the chopped parsley, and Parmesan. Check the seasoning, adjust if necessary, and serve immediately, with extra Parmesan cheese if desired.
4 to 6 servings.