Mushroom Squash Risotto

Risotto is one of my favorite comfort foods, and this particular risotto is inspired by Autumn.  The rich, creamy, warm texture and use of sweet squash and sage makes me glad, heck almost giddy that the leaves are turning and motivates me to bring out my sweaters and boots.

Risotto can be a bit intimidating if you’ve never made it before, but it’s really quite simple.  Essentially its small grains of rice that you cook over the stovetop, the only difficult aspect is the attention it needs.  This is not a dish to be left unattended, you have to nurse it and stir in constantly, preferably with love. <3

Cook Time: 45 min              Yields: 4-6 Servings

o      1 ½ cups              Arborio Rice

o      2 cups                  Any Winter Squash peeled & cubed into bite size pieces

o      2 cups                  Mushrooms sliced, any variety will do

o      ¼ cup                   finely minced Shallot

o      2 teaspoons         fresh Thyme leaves

o      2 teaspoons         fresh Sage leaves chiffonade

o      6 cups                  Low-Sodium Chicken Stock/Broth (preferably homemade)

o      2 tablespoons     Unsalted Butter

o      2 tablespoons     Olive Oil

o      ½ cup grated       Pecorino Cheese

o      ½ cup                  dry white wine

o      Salt and Freshly Ground Black Pepper

1. In a medium saucepan, heat up the chicken broth over medium-high.  Meanwhile, peel, scrap out the seeds, and chop the squash into bite size pieces. When the broth comes to boil, reduce the heat to medium-low and add the squash.  Let the squash cook for about 5 minutes then remove with a slotted spoon or spider and put aside.  Turn the heat off and cover the saucepan to keep the broth warm.
2. In another large saucepan, melt 1 ½ tablespoons of butter and 2 tablespoons of olive oil over medium heat and add the minced shallot.  Pinch of salt to help the shallots soften and sweat.  Add the mushroom, thyme, and sage to the pan and let the mushrooms cook until they brown, about 7 – 10 minutes, stirring occasionally.  (Initially moisture will come out of the mushrooms, let it cook off and evaporate, then the mushrooms will start to brown)
3. Add the Abrorio rice to the mushroom mixture and mix so that the butter and olive oil coat the rice.  Pour in the wine and simmer for a couple minutes for the alcohol to cook off.  Add one ladle full of the broth and stir until the rice absorbs it.  Repeat until the rice is tender, with a slight bite in the middle.  Stir in the squash, remaining ½ tablespoon of butter, grated Pecorino cheese, and salt and pepper to taste.
4. The overall consistency should be rich and creamy, but there is subjective personal preference.  If you want it to be looser, add a little more broth.  Serve immediately topped with a couple sprigs of thyme and sage.

I served it here with a roasted rack of lamb…I feel comforted already.