Risotto: Mushroom and Pea or Butternut Squash
10 years ago
3 c. arborio rice
6-8 c. stock (chicken or vegetable)
1/2 c. white wine
3 tbsp butter
3 tbsp olive oil
1 c. finely chopped onion
Pancetta, cut into 1/3 inch cubes, optional
16 oz. sliced, sauteed cremini mushrooms
1 oz. dried porcini mushrooms, boiled in 1 c. of the broth, drained. (add broth back into overall total)
1 lb frozen peas, defrosted.
2-3 lbs of butternut squash, cut into 1 inch cubes and roasted
Heat broth to a simmer.
Saute pancetta over medium high heat in large, heavy pot ( I use a dutch oven, but not cast iron). When pancetta is crispy, remove and add to your other prepared toppings. Add olive oil and butter. When butter is melted, and olive oil is hot, add onion, saute until translucent. Then rice, stirring to coat in the fat. If your pan is a little dry, add a few tablespoons more olive oil. Continue to stir until rice is a little brown and translucent around the kernel.
Deglaze pan with white wine, scraping up any pancetta bits. Then add about four or five ladles of the broth. Stir until the rice is looking dry, or until you can see the bottom of the pan when you pull the spoon through the rice. Continue adding a couple of ladles at a time, until the rice is tender. Add salt to taste. (The amount salt will really depend on your broth)
When the rice is almost tender, and you think you are making your last addition of broth, mix in your choice of vegetables. Cook until everything is warm. Serve with freshly grated parmesan.